Food My Muse

Name: Spicy Mini Lobster Rolls
Total time: 20 min
Yield: 2
Ingredients: Ball Park Tailgaters White XL Sandwich Buns; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons; Challenge Butter, Unsalted, European Style; Melinda's Pepper Sauce, Original Habanero, Xxxtra Hot; SIGNATURE SELECTS Honey, Raw, Wildflower; North Shore Living Dill; Chives; Kewpie Mayonnaise Japanese Style, 17.64 oz; Celery; Morton & Seasoning Zaatar - 1 Oz; Serrano Pepper; Colo-Pac Produce, Inc. Shallots Onions; Chicken of the Sea Premium Real Claw Crab Meat (8 oz); Previously Frozen Raw Lobster Tail

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Spicy Mini Lobster Rolls

Serves 2

I am legitimately obsessed with these! They will be a part of my hosting rotation lol.

0 servings

What you need

Ball Park Tailgaters White XL Sandwich Buns

slider buns

pepper

salt

lemon

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

pepper sauce

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

tbsp baby dill

cup chive

Kewpie Mayonnaise Japanese Style, 17.64 oz

cup mayonnaise

celery

tbsp zaatar

serrano pepper

shallot

crab meat

oz lobster

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Instructions

1. Get the meat out of the lobster tail and chop into bite sized pieces. Season with salt and pepper.
2. Preheat a pan for 2 min on high. Add in 1 tbsp butter, lower to med high and sautee the lobster tail meat for 1-2 min. Add in claw meat and za’atar. Remove from pan.
3. Add 3 tbsp butter to that same pan with the shallots and serranos. Sautee 2-3 min.
4. Add lobster back in. Squeeze a touch of lemon and turn heat off.
5. Add the mayo to a bowl with the zest of 1 lemon, chives, celery, dill, tabasco and lobster mixture.
6. Slice 2 opposing sides of the slider buns as shown in the video to create a surface to toast. Make a slit down the middle.
7. Spread remaining butter onto the sides of the slider buns and toast until golden

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