Hot Lobster Roll
(Published in Chile 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.
