Sriracha Lobster Rolls

I may be biased, but I believe the best way to enjoy these luxurious sandwiches is sitting poolside, in your bathing suit with kettle chips and an ice cold beer.

Total Time

1hr 30min

4.5

4 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

2
(1.25 lb)

Lobster

•

1/2 cup

Mayonnaise

•

1 stalk

Celery

•

2 tsp

Sriracha

•

1/3

Lime , zested, juiced

•

2 Tbsp

Fresh Cilantro , chopped

•

1/4 tsp

Kosher Salt

•

2 Tbsp

Butter , melted

•

Potato Buns , sliced

•

to taste

Freshly Ground Black Pepper

•

1 Tbsp

Kosher Salt

Cooking Instructions

If you're working with live lobsters, use a large pot with a steamer to cook the lobsters in. A 1 1/4 lb lobster should take about 14-16 minutes to cook. Add 1 inch of water and Kosher Salt (1 Tbsp) to the bottom of the pot. Bring to a boil.

Place the Lobster (2) into the steamer basket and cover the lid. Steam the lobster until red and fully cooked. Remove lobster and let cool.

Remove the claws and twist the tail off the head. Use a sharp pair of kitchen sheers to cut through the underside of the shell until you can remove the whole tail. Crack the lobster claws with crackers and remove the meat.

Dice the Celery (1 stalk) . In a large bowl, combine the Mayonnaise (1/2 cup) , celery, Sriracha (2 tsp) , zest and juice from Lime (1/3) , Kosher Salt (1/4 tsp) , Fresh Cilantro (2 Tbsp) and Freshly Ground Black Pepper (to taste) .

Cut the lobster into bite-sized chunks and add it to the mayonnaise mixture. Cover and refrigerate for at least an hour and up to 6 hours.

To serve, heat a cast iron skillet over medium heat. Brush the outside and inside of the sliced Potato Buns (4) with Butter (2 Tbsp) . Cook both sides of the pun in the hot skillet.

Pile the buns with lobster salad and garnish with additional cilantro and Sriracha.

Nutrition Per Serving

CALORIES

640

FAT

36.4 g

PROTEIN

53.8 g

CARBS

22.9 g