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Unbun Lobster Roll


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One of the goals on my bucket list is to travel to Maine (or Canadian Maritimes) to experience a famous Lobster Roll. There was a time I was absolutely obsessed with Food Networks “Diners, Drive In’s, And Dives” and I would drool every time they had someone making a dreamy lobster sandwich. Since I don’t have plans to visit the area anytime soon, why not make a homemade version?

[this post is sponsored by Unbun Foods]

The ingredients are simple:

  • lobster
  • mayo
  • celery
  • dijon
  • shallot
  • lemon
  • fresh herbs

Making the Swap

To make a healthier version of the lobster roll (and to keep it gluten-free), I swapped the white bread that is traditionally used for Unbuns! Made with simple ingredients, Unbuns are full of fibre, keto-friendly (5g net carbs per bun), grain-free, and paleo. They are also pillowy soft, delicious, and toast very well in a toaster or under the broiler!


As you may know, I live nowhere near the ocean. The only time I ever got to eat fresh seafood growing up was if my parents took us to good ole Red Lobster. It was such a treat (still is). Naturally, when setting out to create this recipe, the first thing I wondered was ‘Will I be able to find lobster?”. Turns out it’s not very hard to find. My first stop was the local fish market and they had plenty of varieties to choose from. It can also be found at most grocery stores at the seafood bar or in the freezer section. I tried it two different varieties, neither of them being a fresh whole lobster, although I did think about attempting it. It totally would have been a “Julie & Julia” experience I think. 

So, which varieties did I try?

1) Fresh lobster tails - These were way easier to prepare than I thought. For some reason I find lobster quite intimidating but It’s quick and easy to make. All I did was turn the broiler to high, placed the lobster tails on a lined baking tray, brushed with butter (or ghee), and broiled for 8 minutes. Then I let it cool before chopping into pieces and adding the rest of the ingredients. Definitely had more flavour and tasted vey “luxurious”. 

2) Wild Langostino Lobster - I found this variety (frozen section of the seafood market) to be a bit more affordable but still very fresh tasting. It wasn’t quite as *luxurious* as the broiled lobster tails, but undeniably still very delicious and everyone involved in the eating portion of the recipe testing was still pleased. The taste is sweet like crab or lobster, and the texture more similar to wild Argentinian shrimp. The best thing about this option is that it’s already cooked. To prepare, all I had to do was let it thaw in the bag, drained, then squeeze out any excess water from the lobster meat with my hands.

 With the traditional lobster roll, a hotdog bun is usually split on top rather than on the side. Why not do the same while prepping the Unbuns? I found placing the Unbun flat on the cutting surface, and then cutting a V-shape or U-shape portion out of the middle to be the best way to get that classic lobster roll feel. Brushing the Unbuns with melted butter, then toasting under the broiler makes them extra delicious, so don’t skip that part! You can also use the Unbun Baguettes in place of the round buns for extra large lobster rolls. 

What to do with the leftover V-shaped pieces that were cut out? Store them in a airtight container in the fridge. Pop them in the toaster when you feel like a quick snack or make into quick croutons/tear apart and add them to soup. Don’t throw them away!

Where Can I find Unbuns?

In Store:


  • Real Canadian Superstore
  • Co-op
  • Vitahealth Fresh Market 
  • Sobeys
  • Metro
  • Loblaws
  • Whole Foods
  • Farm Boy


  • Whole foods
  • Erewhon

Plus many more! Click here to find a store location near you. 


Unbun Lobster Roll

Makes 4 rolls


  • 1 pound cooked lobster meat, cut into bite-size pieces (see note)
  • ¼ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1-2 teaspoons lemon juice, to taste
  • ¼ teaspoon cajun seasoning, optional
  • 1 celery rib, very finely diced
  • 2 teaspoons minced shallot
  • 1 tablespoon finely chopped flat leaf parsley, plus more for garnish
  • salt and black pepper to taste
  • 2 teaspoons melted butter
  • 4 Unbuns
  • butter lettuce, for serving  


  1. Place the lobster in a bowl. In a separate bowl, whisk the mayonnaise, mustard, lemon juice and smoked paprika together until smooth. Pour the mixture over the lobster, add the celery, shallot, and parsley, and stir well to combine. Season with salt and pepper to taste, cover and set aside.
  2. Preheat the oven on the broil setting. Using a sharp knife, cut a V-shape portion of bun out of the tops of each bun.  Flatten the sides of each bun just slightly using your hands, and brush with melted butter. broil for 2-3 minutes, just until lightly toasted and crisp. Keep an eye on them as they can burn quickly. 
  3. Fill each bun with equal portions of the lobster mixture, and sprinkle with more fresh parsley. Serve with lemon wedges

Note: Most seafood markets carry cooked langostino lobster in the freezer section. Defrost and squeeze excess water from the meat before using.

For uncooked lobster tails, simply preheat the oven on High Broil. Place the lobster tails on a foil lined baking sheet and with a sharp knife (or kitchen scissors), cut the tops of the lobster shells lengthwise to expose the lobster meat. Drizzle with 1-2 teaspoons of melted butter, season with salt and pepper, and broil until lobster meat is lightly browned on the tops and opaque in colour, 6-8 minutes.


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