• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12

    Latin Lobster Roll

    A delicious spin on a seafood classic that pairs perfectly with a Channing Daughters Rosato di Merlot in the summertime!

    live lobster, or 2-3 lb. cooked lobster meat
    hot dog buns
    avocado, diced
    zest and juice of 2 limes
    Olive Oil
    jalapeno peppers, seeded and diced finely (for more heat, leave in seeds)
    Salt and pepper, to taste
    unsalted butter
    Place a pot of water on the stove and bring to a boil. Heavily salt the water. If salt water is available, use it! Place lobster in pot and cook until red. The second it gets red, pull it out. The rule of thumb is 1 lb. = 5-7 minutes, 1 1/4 lb = 8-10 minutes, 1 1/2 = 10-12 minutes, 2-3 lb. = 12-18 minutes. Cook same size lobsters together. Remove from pot and allow to cool completely.
    Pull the trail off the lobster. Remove each of the legs/claws. Take a pair of kitchen shears and starting at the top of the tail, snip the shell down and break into two. Remove the meat. Separate the leg from the claws. Using the back of a knife, crack the claw and remove the meat. The little legs have meat in them too! A trick to get the meat out is using a wine bottle roll it over the little legs and remove the meat.
    Once all the meat has been removed cut into 1/2” pieces and place in a bowl. Meanwhile heat the stove top, pan or griddle and butter both sides of hot dog buns. Place on heat and brown. Remove and line with bibb lettuce.
    Combine avocado, lime zest and juice, olive oil, and peppers. Salt and pepper to taste and serve in buns hot or cold.

    The base number of servings for this recipe is 12

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