Grilled Southwestern Lobster Rolls
- Level: Easy
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
- Yield: SERVES: 4 servings
- Level: Easy
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
- Yield: SERVES: 4 servings
Ingredients
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
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
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)
Sliced avocado and tomato, for topping
Directions
- 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.
