Southwest Lobster Rolls may seem like culinary sacrilege to some folks around here in New England, but they taste “wick’d” good & as a born and raised “New Englanda”, I’ll do what I darn well please with my “lobsta”. I guess I could just blame it all on those culinary characters from The Chew, since they are what inspired this tasty travesty.
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Southwest Lobster Roll Recipe
In this Southwest Lobster Salad Roll recipe, avocado and sweet corn are teamed with the lobster in a mildly spicy-tangy dressing and fresh cilantro. The lobster salad is served on the traditional grilled hot dog roll.
Print PinServings: 6 rolls
Ingredients
- Two steamed lobsters approximately 1 1/2 pounds each steamed 11-12 minutes, then cooled
- 1 cob of sweet corn steamed or left over grilled, cooled
- 1/3 cup. mayonnaise I used Hellmann's Light
- 1/2 tbs fresh lime juice
- 1/4 tsp cayenne pepper
- 2 tbs chopped fresh cilantro
- 1 ripe avocado diced
- 6 New England Style hot dog rolls they are the stuck together ones with the flat sides
- Butter for toasting rolls
Instructions
- Remove lobster meat from shells and cut into bite size pieces.
- Cut corn off cob.
- Whisk together the mayo, lime juice and cayenne. Then mix in lobster, corn and cilantro.
- Finally fold in the avocado. Try not to mush it up, but make sure it is coated in dressing and evenly distributed.
- Butter and grill the rolls over medium heat, then fill each with the lobster mixture while still warm.
Notes
Cook time assumes lobster and corn are already cooked and cooled. Add another 20 minutes to boil water and steam, plus cooling time if starting with raw.
