Hope everyone is living it up this Labor Day weekend and celebrating TheGoodLife! Here’s a recipe that our friend Sarah McSweeney cheffed up for us that we had to share…Enjoy!!
4 Cups of cooked lobster meat (roughly chopped)
1/2 cup of mayonnaise
6 tsp of Siracha
Juice of one lime
3 Tbs scallions (sliced thinly)
2 Tbs red onions (finely diced)
3 Tbs bell pepper (finely diced)
3 Tbs Cilantro (finely chopped)
1/2 English cucumber (thinly sliced length wise)
4-5 Potato rolls or brioche rolls
To properly boil a lobster you need to first start out with a live lobster. If the lobster is dead it doesn’t cook as nicely. Then on the stove top get a big pot of water boiling. In that pot make a tasty broth that the lobster can cook in. I like to add chopped onion, garlic, white wine, some fresh parsley and salt. For a one pound lobster cook 10 to 12 minutes. For each additional quarter pound add another minute. In a big bowl add ice and water to make an ice bath. When your lobster is done cooking take it out of the boiling water and straight into the ice bath. This stops the cooking so your lobster stays nice and tender.
Cut the lobster tail down the middle to expose the meat so it can be pulled out easily.
Carefully remove the meat from the shell.
Coarsely cut lobster into nice sized chunks.
In a bowl mix the mayonnaise, Siracha, and lime juice. In a separate mixing bowl add in the lobster meat, scallions, red onion, bell pepper, and cilantro.
Then add half of the spicy mayo to the the lobster mixture, lightly incorporating all the ingredients together. Add a bit more mayo if desired.
Toast the buns, then coat insides with some of the leftover spicy mayo. To finish, layer each side of the bun with the thinly sliced cucumber and top with the spicy lobster salad…Enjoy!
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