Southwest Lobster Rolls Recipe with Avocado and Lime (Print version)
Sweet lobster, creamy avocado, corn, cilantro, and lime mayo tucked into warm butter-toasted rolls.
# Ingredients:
For the lobster filling
01 -
1 lb (450 g) cooked lobster meat, patted dry and cut into bite-size pieces
02 -
1 ripe avocado, diced
03 -
3/4 cup (120 g) cooked sweet corn kernels, cooled
04 -
2 scallions, thinly sliced
05 -
2 tablespoons chopped fresh cilantro
For the lime mayo
06 -
1/3 cup (75 g) mayonnaise
07 -
1 tablespoon fresh lime juice
08 -
1/2 teaspoon finely grated lime zest
09 -
1/4 teaspoon cayenne pepper, plus more to taste
10 -
1/4 teaspoon kosher salt
11 -
1/8 teaspoon black pepper
For serving
12 -
6 New England style split-top hot dog rolls
13 -
3 tablespoons (42 g) unsalted butter, melted
14 -
Lime wedges, for serving
15 -
Extra cilantro, for garnish
# Instructions:
01 -
Pat the cooked lobster meat dry and check carefully for shell pieces. Cut large tail pieces into generous bite-size chunks.
02 -
In a large bowl, whisk the mayonnaise, lime juice, lime zest, cayenne, salt, and pepper until smooth.
03 -
Add the lobster, corn, scallions, and cilantro to the dressing. Fold gently with a spatula until lightly coated.
04 -
Fold in the diced avocado just until distributed. Taste and add a little more lime, salt, or cayenne if needed.
05 -
Brush the outside flat sides of the rolls with melted butter. Toast in a skillet over medium heat for 1-2 minutes per side until golden and crisp.
06 -
Spoon the chilled lobster filling into the warm rolls. Garnish with extra cilantro and serve right away with lime wedges.
# Good to know:
01 -
Best served immediately after the rolls are toasted and filled.
02 -
The lobster mixture can be chilled up to 4 hours before serving if the avocado is added at the end.