Lobster Salad Rolls (Print Version)

# Ingredients:

01 - 2 steamed lobsters (about 1.5 pounds each, steamed for 11 to 12 minutes), chilled

02 - 1 ear of sweet corn, either leftover grilled or steamed, chilled

03 - 1/3 cup of mayo (try Hellmann's Light for a lighter option)

04 - Half a tablespoon of freshly squeezed lime juice

05 - A pinch (about 1/4 teaspoon) of cayenne spice

06 - 2 tablespoons of chopped, fresh cilantro

07 - 1 avocado, sliced into chunks

08 - 6 hot dog buns, New England-style

09 - Butter for grilling the rolls

01 - Take the meat out of the shells and chop it into small, easy pieces.

02 - Slice off the kernels from the cob with a knife.

03 - Stir the mayo, lime juice, and cayenne together until smooth.

04 - Toss the lobster chunks, corn, and cilantro gently into the dressing mix.

05 - Carefully fold the diced avocado into the salad without smashing it.

06 - Spread butter on the buns and toast them on a medium-heat grill until golden brown.

07 - While the buns are still warm, load them up with the lobster mixture and serve.

01 - If starting from scratch, boiling and steaming raw lobster and corn adds about 20 minutes.

02 - For a tangy kick, drizzle with avocado lime ranch dressing or serve it as a dip.