Best Grilled Southwestern Lobster Rolls Recipes

SOUTHWEST LOBSTER ROLL

Steps:

• Preheat the grill to medium-high heat.
• For the Habanero Butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat. Season with salt and pepper and cook until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest, cook the mixture until the white wine has reduced and the pan is almost dry. Transfer to a small bowl and reserve to the side.
• For the garlic butter: Combine the butter and garlic in a medium saucepan and cook over medium heat until the garlic becomes fragrant and softened, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve to the side.
• For the cilantro-lime mayonnaise: Add the mayonnaise, buttermilk, cilantro and lime zest and juice to a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until serving.
• For the Southwest lobster roll: Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over, baste liberally with more habanero butter and allow the tails to cook in the butter and their own juices until the tails are curled and the meat is opaque, 4 to 6 minutes more. Remove from the grill and reserve to the side.
• Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds.
• To assemble the southwest lobster roll: Place the avocado slices in the buns. Remove the lobster tails from the shells. Place 2 pieces of lobster tail in each bun. Top with 2 slices of the tomato, followed by 1/4 of the cabbage mixture. Place the Southwest lobster rolls on a large platter and serve immediately.

LOBSTER ROLLS

Steps:

• In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

LOBSTER ROLL

Steps:

• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
• Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc
• Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.