Southwest Lobster Salad Rolls (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 steamed lobsters (approximately 1 ½ pounds each, steamed 11-12 minutes), cooled
02 - 1 cob of sweet corn, steamed or leftover grilled, cooled
03 - ⅓ cup mayonnaise (Hellmann's Light recommended)
04 - ½ tablespoon fresh lime juice
05 - ¼ teaspoon cayenne pepper
06 - 2 tablespoons chopped fresh cilantro
07 - 1 ripe avocado, diced
08 - 6 New England-style hot dog rolls
09 - Butter for toasting rolls

# Instructions:

01 - Remove lobster meat from shells and cut into bite-sized pieces.
02 - Cut kernels off the cob.
03 - Whisk together mayonnaise, lime juice, and cayenne pepper.
04 - Mix lobster, corn, and cilantro into the dressing.
05 - Gently fold in the diced avocado, ensuring it is coated in the dressing without mushing.
06 - Butter and grill the hot dog rolls over medium heat until golden.
07 - Fill each toasted roll with the lobster mixture while still warm.

# Notes:

01 - Cook time assumes lobster and corn are already cooked and cooled. Add 20 minutes for boiling and steaming if starting with raw ingredients.
02 - For added zest, include avocado lime ranch dressing as a topping or serve on the side.

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