Street Corn Lobster Roll
August 2, 2018








Street Corn Lobster Roll
- 5 ears Corn
- 5 1.5 pound lobsters
- 1/4 cup Mayo
- 1/4 cup Butter (softened) plus more for the buns
- 1 Lime (juice)
- 2 tablespoons Cotija Cheese crumbled
- 1/4 cup Chopped Cilantro
- 2 teaspoons Paprika
- 1 jalapeno sliced thin
- 4 split top hot dog buns
Instructions
- Grill the corn to brown, set aside.
- Split the lobster down the center to cut the tail in half. Crack the claws just to allow some heat to get in. Grill the lobster cut side down for 2-3 minutes, then flip and grill for another 10 minutes or so until the meat is cooked. Remove from heat. The claws may need more time depending on your heat and how big they are.
- Cut the corn off the cob into a bowl. Get all the lobster out of the shells and add that to the bowl as well, roughly chopping it as needed but leaving it chunky.
- Mix the mayo, butter, cheese, lime, cilantro, and paprika with the lobster corn mixture. Stir well and season to taste with salt and pepper, adding more of any ingredient based on your preference.
- Butter the buns and grill them to golden brown.
- Add the lobster mixture to the buns and serve.