Ahoy lobster lovers!
Every summer my husband, Raul, looks forward to lobster mini season like a kid waiting on Santa Claus. I guess for die-hard fisherman this is pretty much the definition of Christmas in July. Apart from his many talents, he’s quite the nautical enthusiast, and goes fishing and diving at every opportunity—but lobster mini season is a literal feeding frenzy. No time was wasted in the anticipation of what feels like a holiday in my household. Him and his team were out on the water by midnight at the start of the season, and swiftfully corralled over a hundred lobsters in under 3 hours—these guys don’t mess around. I woke up the next morning to the sight of a bowl full of lobster tails glistening in the icebox beckoning to be eaten, and I can’t help but wish this was an everyday occurrence.
For Raul, half the fun is catching them, but the real fun begins in the kitchen. He takes immense pride in using his catch to feed our family. Apart from the delicious lobster feast, I think the satisfied look on his face is what I love most about the experience. I know what you’re thinking, and yes, I am completely smitten and spoiled. This man makes me incredibly grateful just by simply doing the things that make him happy. His labor of love resulted in this indulgent sammy, and it is by far the most delicious lobster roll I’ve ever tasted! I take absolutely no credit for this recipe and bow down to his magnificent talents as chef and lobster hunter extraordinaire—BUT he did however, insist that I mention the main ingredient in this dish is LOVE. He’s so corny, I just swoon!
All jokes aside, his creation is the perfect summer sandwich to prepare using fresh caught Florida lobsters. And he even skipped over bathing the lobster in butter (kudos from my cholesterol levels), and just used a tablespoon to saute the tails—all the flavor without the guilt! He really is my dreamboat.
Cheers to my amazing husband, another successful mini season and to indulging in those tasty sea critters!
2 lobster tails
Multigrain loaf (fresh baked or store bought)
1 Tbsp of salted Butter or Coconut oil
2 Tbsp of Mayo
1 Tsp of Paprika
Salt & Pepper (to taste, but remember sriracha has some sodium as well.)
1 Tbsp of Sriracha
1 Stick of Celery (chopped)
2 Tbsp fresh Lemon juice
1 Avocado slices or cubes.
Fresh Parsley about ¼ cup roughly chopped
Remove lobster tails from hard shell and chop into smaller chucks. Heat butter or oil in a pan over medium heat and saute the lobster for about 5-7 minutes or until meat is hot, white, and tender. Then remove from heat and set aside.
For the dressing:
Combine the lemon juice, mayo, sriracha, celery, parsley and seasonings in a large bowl and whisk together. Add the cooked lobster and lightly toss in the dressing.
Construct the sandwich:
Slice open your favorite loaf of bread, place a bed of mix greens at the fold, and put heaping piles of your lobster on top of the greens. Then place sliced or cubed avocado over the dressed lobster, and finish with a drizzle of sriracha for added spice.
I recommend pairing this with a refreshing craft cider, my personal favorite being The Hatchet, by Sonoma Cider.