Prep Time | 40 min |
Cook Time | 10 min |
Servings |
People
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Ingredients
- Habanero Butter
- 4 cloves garlic minced
- 4 Tbsp butter unsalted cut in pieces
- 1 whole Habanero pepper minced
- 1 medium shallot minced
- 1 Tbsp capers rinse well
- kosher salt
- fresh ground black pepper
- 1/4 cup white wine dry
- 1 whole lime zested and juiced
- Garlic Butter
- 4 Tbsp butter unsalted
- 6 cloves garlic minced
- 3 Tbsp parsley flat leaf, finely chopped
- CilantroLlime Slaw
- 1/2 cup mayonaise
- 1/4 cup buttermilk
- 1/2 bunch cilantro finely chopped
- 1 whole lime tested and juiced
- 1/2 whole cabbage sliced finely
- Lemoncello® Lobster Roll
- 1 Tbsp Lemoncello™ sauce Blacklick®Spice Company
- 4 whole rolls bolios, hot dog, or sub
- 1 whole tomato thinly sliced
- 4 whole lobster tails 6-8 oz, cut in half lengthwise and deveine
- 2 whole Avocados sliced
Ingredients
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Instructions
- Assemble ingridents
- Split lobster tails and de-vein
- Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
- Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
- Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
- In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
- Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
- Brush buns with garlic butter and grill till golden, 30 seconds
- Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
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