Citrus Butter-Basted Grilled Lobster Roll with Avocado Ranch
- Level: Easy
- Yield: 2 servings
- Total: 55 min
- Active: 35 min
Ingredients
1 pound meaty bacon (about 12 slices)
1 ripe Haas avocado
1/2 cup sour cream or buttermilk
About 1/4 cup extra-virgin olive oil
2 limes, 1 juice and 1 zest and juice
2 tablespoons white wine or white balsamic vinegar
2 limes, juice of 1 and zest and juice of 1
2 large cloves garlic, 1 grated or pasted and 1 crushed
1/2 cup herbs (a combination of chives, dill, parsley and tarragon)
Hot sauce, such as Tabasco
Salt and pepper
1 stick butter, plus more for toasting hot dog rolls
2 lobster tails (approximately 6 ounces), butterflied
2 hot dog rolls, split open on the top, such as Hot Bread Kitchen
1 heart of romaine, coarsely chopped
1 vine-ripe tomato, halved and cut into thin half moons
1 bunch baby rainbow carrots
A few ribs celery
1 seedless cucumber
A handful of radishes
Directions
Special equipment:
Wooden or metal skewers (if wooden, soaked in water for 15 to 30 minutes)- Preheat the oven to 375 degrees F. Heat a grill or grill pan to medium-high heat.
- Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp and set aside.
- Place avocado in a food processor and add sour cream, olive oil, vinegar, juice of 1/2 to 1 lime, herbs, grated garlic, hot sauce and salt and pepper. Pulse into a dressing and transfer to a serving bowl.
- Place a small saucepan over low heat and melt butter. Add the lime zest and juice of the remaining lime, the crushed garlic and some hot sauce.
- For the lobsters, skewer tails and season with salt and pepper. Brush with citrus butter and place meat-side down on hot grill for 2 to 3 minutes. Turn over and continue grilling until the meat is cooked and the shells are pink, 4 to 5 minutes more. Let cool slightly. Remove the meat from shells and roughly chop.
- For the rolls, brush the sides lightly with butter and toast in a skillet until golden brown. Crumble the bacon. Stuff the rolls with the lobster meat and top with lettuce, tomato, bacon pieces and avocado ranch.
- Serve with crudite and extra avocado ranch alongside.
Cook’s Note
Serves 2