Southwest Lobster Salad Rolls (Print Version)
# Ingredients:
01 -
2 steamed lobsters, approximately 1 ½ pounds each, cooked for 11-12 minutes and cooled
02 -
1 cob of sweet corn, steamed or leftover grilled, cooled
03 -
⅓ cup mayonnaise (e.g., Hellmann's Light)
04 -
½ tablespoon fresh lime juice
05 -
¼ teaspoon cayenne pepper
06 -
2 tablespoons chopped fresh cilantro
07 -
1 ripe avocado, diced
08 -
6 New England Style hot dog rolls
09 -
Butter for toasting rolls
# Instructions:
01 -
Remove lobster meat from shells and cut into bite-size pieces.
02 -
Cut corn off the cob and set aside.
03 -
Whisk together the mayonnaise, lime juice, and cayenne pepper until well combined.
04 -
Mix the lobster, corn, and cilantro into the dressing mixture.
05 -
Gently fold in the diced avocado, ensuring it is coated in the dressing but not overly mashed.
06 -
Butter and grill the hot dog rolls over medium heat until toasted.
07 -
Fill each grilled roll with the lobster mixture and serve immediately while warm.
# Notes:
01 -
Cook time assumes lobster and corn are pre-cooked and cooled. Add an additional 20 minutes for boiling and steaming if starting with raw ingredients, plus cooling time.