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.
Course Sandwich
Cuisine American
Prep Time 20 minutesminutes
Cook Time 6 minutesminutes
Servings 6rolls
Calories
Author Robin Gagnon
Ingredients
Two steamed lobsters approximately 1 ½ pounds eachsteamed 11-12 minutes, then cooled
1cob of sweet cornsteamed or left over grilled, cooled
⅓cup.mayonnaiseI used Hellmann's Light
½tbsfresh lime juice
¼teaspooncayenne pepper
2tbschopped fresh cilantro
1ripe avocadodiced
6New England Style hot dog rollsthey 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.