Southwest Lobster Rolls (Print Version)

# Ingredients:

01 - 1 cob of fresh corn, either grilled or steamed, then left to cool

02 - 2 lobsters, steamed for around 11-12 minutes (about 1 ½ pounds each), let cool

03 - 6 hot dog rolls with New England-style split tops

04 - 1 ripe avocado, cut into cubes

05 - 2 tablespoons of fresh cilantro, finely chopped

06 - ⅓ cup light mayonnaise (look for brands like Hellmann's)

07 - ¼ teaspoon of cayenne to add a little spice

08 - ½ tablespoon of freshly squeezed lime juice

09 - Butter to grill and toast the rolls

01 - Use a knife to slice the corn kernels clean off the cob.

02 - Spread butter on the rolls and toast them on medium heat until you see a nice golden color.

03 - Take the lobsters out of their shells, then chop the meat into small, easy-to-eat pieces.

04 - In a bowl, stir together the mayonnaise, lime juice, and cayenne until smooth.

05 - Combine the lobster pieces, corn kernels, and cilantro with the dressing in a big bowl.

06 - Carefully add the avocado cubes, gently mixing to keep them intact and evenly coated.

07 - Pack the warm toasted rolls with your lobster mixture. They’re ready to enjoy!

01 - Boiling or steaming the lobster and corn adds about 20 extra minutes if you're starting from scratch.

02 - For a little tang, you can drizzle some avocado lime ranch dressing on top or serve it alongside.