Spicy lobster rolls with avocado mayonnaise

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Serves 4

Ingredients

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Avocado mayonnaise

  • 1 ripe avocado, diced
  • ½ cup (125 g) mayonnaise (or plain yogurt)
  • ¼ cup (25 g) chopped cilantro
  • 1 garlic clove, minced (about 1 tsp)
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 g) hot sauce (to taste, such as Tabasco)
  • 2 cups (500 g) cooked and shelled lobster meat
  • ⅔ cup (150 g) avocado mayonnaise
  • ½ cup (75 g) corn kernels
  • 2 avocados, thinly sliced
  • ½ cup (75 g) chopped red onions
  • 4 brioche-style hot dog buns
  • Mixed greens
  • ⅓ cup (76 g) salted butter
  • Hot sauce, to taste
  • Chopped cilantro, to taste
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Preparation

  1. Avocado mayonnaise : Place all ingredients in a Mason jar. Blend with an immersion blender until smooth and creamy. Adjust seasoning as needed.
  2. Melt the butter in a small saucepan over low heat.
  3. Roughly chop the lobster meat.
  4. Poach the lobster meat in the melted butter for 5 minutes, then drain. Reserve the butter!
  5. Mix the lobster meat with the avocado mayonnaise, corn, red onion, hot sauce, and cilantro. Adjust seasoning as needed.
  6. Brush the brioche buns with the reserved melted butter and toast them on both sides in a hot skillet.
  7. Fill the buns with a bit of mixed greens, the lobster mixture, and a few slices of avocado. Top with cilantro and a drizzle of hot sauce to taste.

Pierre-Emmanuel Desrosiers, Chef, based in Gaspesie, Quebec, CA

Pierre-Emmanuel Desrosiers, a trained chef from the Institut de tourisme et d'hôtellerie du Québec (ITHQ), is the visionary behind Le Shack à Guédille, a popular eatery in Gaspésie and Bas-Saint-Laurent. Known for elevating seafood to new heights, he represents the culinary spirit of Canadians living by the shore, combining fresh local ingredients with creative flair to celebrate the region's maritime heritage.