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