Potato Farl Lobster Roll

PARTNER POST: October is National Seafood Month, reinvent your recipes with new ideas on how to feature potatoes and seafood in one dish.

Make a gluten free bread wrap in a fry pan featuring potatoes and wrap up with garlic butter, herbs, lemon, and lobster.

Potato Farl Lobster Wrap
Serves: 6-8 farls
Potato Farl
  • ½ pound mashed potatoes (use dehydrated potato flakes to make this in no time at all)
  • ½ tsp salt
  • 1 tablespoon butter, melted
  • 2 ounces Rice Flour
  • ¼ tsp baking powder
  • (1/4 cup) Splash of milk
Garlic Butter
  • ¼ cup butter
  • 2 cloves garlic, finely chopped
  • 1 tablespoon parsley, chopped
  • ¼ Lobster Meat (this amount is for one wrap)
  • 1 lemon (for garnish)
  1. Sift the flour, salt, baking powder together.
  2. Stir in the mashed potatoes/potato flakes and melted butter, adding milk, if necessary, to make it smooth.
  3. Knead until smooth on a floured surface.
  4. Roll dough into rounds that are about ¼ inch thick.
  5. Cook in a heated, well-oiled frying pan until browned on each side, flip as needed.
  6. In a small saucepan, on low heat, melt the butter. Add the garlic, simmer for a minute, and remove from heat. If using unsalted butter, add a pinch of salt.
  7. Roll it up the bread with lobster meat and drizzle with garlic butter, squeeze a lemon wedge, and enjoy! Sprinkle with fresh parsley, if desired.

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