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Make a gluten free bread wrap in a fry pan featuring potatoes and wrap up with garlic butter, herbs, lemon, and lobster.
1/2 lb. mashed potatoes
1/2 teaspoon salt
1 Tablespoon butter, melted
2.1 oz. Rice Flour
1/4 teaspoon baking powder
(1/4 cup) Splash of milk
1/4 cup butter
2 cloves garlic, finely chopped
1 Tablespoon parsley, chopped
1/4 cup lobster meat
1 lemon (for garnish)
Prep Time: 10min | Cook Time: 20min
Sift the flour, salt, baking powder together.
Stir in the mashed potatoes and melted butter, adding milk, if necessary,
to make it smooth. Knead until smooth on a floured surface.
Roll dough into rounds that are 1/4 inch thick – this may need to be
thinner if you think it will wrap better – (about the thickness of naan or
pita bread. roll dough to size of a small corn tortilla) Cook in a heated frying pan until browned on each side, flip as needed.
Note how much, if any, oil is needed here. (oil pan until it is about 1/4″
high) 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. Roll it up Put lobster meat on a flatbread (I used claws), drizzle with
garlic butter, squeeze a lemon wedge, roll up and enjoy! (Sprinkle with fresh parsley)
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