Hot Lobster Roll

Hot Lobster Roll

(Published inChile Pepper Magazine)

Yield: 1 large roll * Zest Factor: Mild

 

You can’t think of New England without your stomach rumbling for their fresh seafood. Here you have a smokier and spicier version of the classic lobster roll, still keeping the focus on a generous helping of fresh lobster while adding the heat we all love so well.

 

2 medium lobster tails (4 to 6 ounces each)

4 tablespoons butter, melted

3 teaspoons minced scallion, divided

1 teaspoon minced anaheim pepper

dash garlic powder

dash smoked paprika

salt and freshly ground pepper

1 freshly baked lobster roll, toasted

In a large pot of boiling water, boil your lobster tails for 4 to 5 minutes. Allow to steam dry and then pry shell away, leaving the tail meat. In a small bowl mix butter, 2 teaspoons scallion, anaheim pepper, garlic powder and smoked paprika. Season to taste with salt and pepper. Chop lobster meat into medium dice and combine with seasoned butter. Fill toasted lobster roll with lobster meat and top with additional teaspoon of minced scallions. Serve with buttered corn on the cob and you have a butter-lover’s dream come true.

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2 thoughts on “Hot Lobster Roll

  1. Pingback: Abbott’s Lobster in the Rough « Cooking with Aurora

  2. Pingback: Raspberry Anaheim Liqueur « Cooking with Aurora

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