Spicy seafood sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two steamed lobsters, approximately 1 ½ pounds each, steamed 11-12 minutes, then cooled
02 -
1 cob of sweet corn, steamed or left over grilled, cooled
03 -
⅓ cup mayonnaise (I used Hellmann's Light)
04 -
½ tbs fresh lime juice
05 -
¼ teaspoon cayenne pepper
06 -
2 tbs chopped fresh cilantro
07 -
1 ripe avocado, diced
08 -
6 New England Style hot dog rolls (they are the stuck together ones with the flat sides)
09 -
Butter for toasting rolls
# Instructions:
01 -
Remove lobster meat from shells and cut into bite size pieces.
02 -
Cut corn off cob.
03 -
Whisk together the mayo, lime juice and cayenne. Then mix in lobster, corn and cilantro.
04 -
Finally fold in the avocado. Try not to mush it up, but make sure it is coated in dressing and evenly distributed.
05 -
Butter and grill the rolls over medium heat, then fill each with the lobster mixture while still warm.
# Notes:
01 -
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.