Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Rollos de Langosta con Mayonesa de Chipotle, Jalapeños en Vinagre y Salsa Coctel de Serrano
8 lobster rolls
Pati Jinich
Course: Main Course
Cuisine: American, Mexican
Keyword: celery, Chipotle Mayonnaise, lobsters, pati’s mexican table, Pickled Jalapeños, red onion
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"

Ingredients

  • Kosher or sea salt
  • 4 1-and-a-quarter to 1-and-a-half pound live lobsters, or substitute for thawed lobster tails
  • 2 sticks of celery, cleaned and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 3/4 cup chopped pickled jalapeños
  • 1/2 cup Homemade Chipotle Mayonnaise
  • Freshly ground black pepper, to taste
  • Unsalted butter
  • 8 brioche buns or hot dog rolls
  • Salted potato chips
  • Serrano Cocktail Sauce

To Prepare

  • Fill a large stock pot three-quarters of the way full with water, counting how many quarts of water you pour. Add 1 tablespoon salt per quart of water. Bring to a rolling boil over high heat.
  • Place the lobsters in the water, head first, cover, and reduce heat to medium. Cook for 10 minutes, at a medium simmer, until the lobsters shells have turned completely red. Carefully remove them from the pot with the help of tongs, place on a baking sheet, and let cool.
  • When the lobsters have cooled enough to handle, remove their meat. First, remove the tail and place it upside down on a chopping board, stick a fork into the tail and pull out the meat. You can break the shell with a lobster or nut cracker. Use the cracker to break the claws and take out their meat.
  • Coarsely chop the meat and place in a bowl. Mix in the celery, red onion, pickled jalapeños, and chipotle mayonnaise. Season with salt and pepper to taste.
  • Put a large skillet over medium-low heat. Rub with butter. Place on the closed buns and let them toast for a minute per side. Remove and gently open without breaking them apart. Break potato chips and use them to make a first base layer, then spoon in a generous amount of the lobster salad. Serve with the serrano cocktail sauce and let your guests decide if and how much they would like.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.