Ingredients:

  • 2 lbs cooked lobster meat, chopped into bite-sized chunks
  • 4 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 lime, zested and juiced
  • 1/2 tsp garlic powder
  • 1/2 cup mayonnaise
  • 1 tbsp chipotle pepper in adobo, minced
  • 1 tsp honey
  • 1 tbsp fresh lime juice
  • 8 top-split lobster rolls
  • 4 tbsp unsalted butter, softened
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup grilled corn kernels

Instructions:

  1. In a large bowl, combine the lobster meat, melted butter, smoked paprika, lime zest, lime juice, and garlic powder. Gently fold the mixture with a spatula and let sit for 5 minutes.
  2. In a small bowl, whisk together the mayonnaise, minced chipotle in adobo, honey, and lime juice until uniform in color.
  3. Spread softened butter on the sides of the split rolls. Heat a cast iron skillet or grill pan over medium-high heat and toast the buns butter-side down for 2-3 minutes until mahogany-colored.
  4. Spread a thick layer of Southwestern aioli inside each toasted bun, heap in the lobster mix, and top with grilled corn kernels and fresh cilantro.