For the Lobster Roll: |
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4, 1 – 1 1/2 lb. lobsters cooked, roughly chopped |
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1 stick butter, divided |
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1 tsp. salt |
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8 top-split hot dog buns |
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2 tbsp. chopped chives |
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Salt |
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Pepper |
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For the Red Jalapeño Aioli: |
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1 tsp. The Perfect Purée Red Jalapeño Puree, thawed |
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1 cup mayonnaise |
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1 tsp. finely chopped cilantro |
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1 garlic clove, minced |
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2 tsp. fresh lemon juice |
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Pinch of salt and pepper |
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Method for Red Jalapeño Aioli: |
1. |
Whisk mayonnaise with cilantro, garlic, lemon juice, and The Perfect Purée Red Jalapeño Puree. Season with salt and pepper; chill until ready to serve. |
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Method for the Lobster Roll: |
1. |
Melt 1 tablespoon of butter in a skillet and coat the bottom. Toast the hot dog buns until golden brown. |
2. |
Remove the buns from pan and add the remaining butter, on low heat. |
3. |
Once the butter has melted, add the lobster and fully coat it in butter. |
4. |
Once the lobster is warm, approximately 3 – 4 minutes, season with salt and pepper. |
5. |
Fill the buns with the lobster meat and garnish with chives and Red Jalapeño Aioli. |
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