Enjoy lobster rolls two ways with this recipe: a classic cold preparation mixed with mayonnaise and fresh herbs, and a warm version sautéed in butter and hot sauce. Both are served in seared hoagie rolls for a delicious and satisfying meal.
LOBSTER PREP:
1. Steam 4 lobster tails on high heat for 7 minutes.
2. Remove from the steamer and let them cool for 8-10 minutes.
3. Once cooled, remove the shell from each lobster tail.
4. Chop the lobster meat into 1/2-inch and 1-inch pieces.
COLD LOBSTER RECIPE:
1. In a bowl, combine 1.5 tbsp mayonnaise, 2 tsp garlic powder, 1 tsp Tony Chachere's seasoning, chopped celery, chopped green onions, lemon zest, a squeeze of lemon juice (as desired), and a drizzle of Chin-Su Original Hot Sauce.
2. Add 2 of the chopped lobster tails and a dash of black pepper.
3. Mix well and set aside.
WARM LOBSTER RECIPE:
1. Sauté 1 stick of butter in a pan on medium heat.
2. Add Chin-Su Original Hot Sauce and chopped celery to the pan.
3. Add the remaining 2 chopped lobster tails.
4. Sauté for 3 minutes on low heat.
PREPARE BUNS:
1. Remove a thin layer from both sides of the hoagie rolls.
2. Sear buns over butter on medium/high heat until golden.
Load the prepared lobster mixtures into the seared buns and enjoy!
