Elote Lobster Rolls
Elote Lobster Rolls
Yield: 4-6 Rolls
Elote lobster rolls blend Mexican street corn with classic New England lobster rolls. Add in the toasted buns with this flavorful mixture, garnish with cilantro and cotija, and enjoy a unique and delicious fusion dish! I tried these at a local restaurant and thought I could do better at home. I have made these with Langostino, Argentinan Red Shrimp, and actual Lobster. It's pretty tough to tell the difference as they all taste quite the same, do what works for your budget!
Ingredients
The Mix
- 12oz of Langostino Tails or Argentinian Red Shrimp or Lobster
- 1 jalapeño cored and diced
- 1 tsp of dark chili powder
- 1.5 tsp of chipotle powder
- .25 tsp of salt
- .5 tsp of cumin
- 1 tbsp of cotija cheese
- .25 tsp of lime juice
- 4tbsp of cream style corn
- .5 tsp of sugar
- 1 cup of mayo
Additional Items
- A soft, split-top New England style hot dog bun
- Chopped Cilantro
- Additional Crumbled Cotija
- Butter
Instructions
- Prepare the Jalapeño by coring and dicing it
- In a bowl, add the mayonnaise, spices, Cotija cheese, lime juice, sugar, and corn. Stir to combine.
- In a saucepan heat butter until melted, add the Langostino Tails (or Argentinian Red Shrimp or Lobster) and cook until soft. Be careful not to overcook or the meat will turn to rubber
- Once cooked, drain the excess liquid and add to the bowl with the mixture
- In a cast iron pan, add some butter and toast the sides of each bun
- Add the mixture to the bun and top with fresh chopped cilantro and some cotija crumbles
