Grilled Southwestern Lobster Rolls

"Lobster takes on other flavors so well, why not give it a southwestern spin?" says Guy.

Total Time:
45 min
35 min
10 min

SERVES: 4 servings

  • For the habanero butter:
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 cloves garlic, minced
  • 1 habanero chile pepper, seeded and minced
  • 1 shallot, minced
  • 1 tablespoon capers, rinsed
  • Kosher salt and freshly ground pepper
  • 1/4 cup dry white wine
  • Grated zest and juice of 1 lime
  • For the garlic butter:
  • 4 tablespoons unsalted butter, cut into pieces
  • 6 cloves garlic, minced
  • 3 tablespoons fresh parsley, finely chopped
  • For the cilantro-lime slaw:
  • 1/3 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/2 bunch cilantro, leaves finely chopped (about 1/3 cup)
  • Grated zest and juice of 1 lime
  • Kosher salt and freshly ground pepper
  • 1/2 small head cabbage, thinly sliced (about 2 cups)
  • For the lobster rolls:
  • Vegetable or canola oil, for the grill
  • 4 6 - to 8-ounce lobster tails (thawed if frozen), halved lengthwise and deveined
  • 4 split-top hot dog buns or soft hoagie rolls
  • Sliced avocado and tomato, for topping
  • Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside.

  • Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.

  • Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve.

  • Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter.

  • Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw.

  • Photograph by Ryan Dausch

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