PEI lobster tails
New England style buns
small bunch of cilantro
tbsp fresh oregano
cloves of garlic
Thai red chillis
cup red wine vinegar
cup olive oil
cup frozen corn
pinch cayenne pepper
handful lettuce leaves
Make the chimichurri: finely chop the herbs, chili, shallot and garlic, and combine with the olive oil, vinegar, and salt. Set aside. *This makes about 2 cups of chimichurri so you can use it later to marinade and grill your favourite meats or veg.
Cook the corn: heat 1 tbsp of the butter on a medium heat and add the cayenne. Cook until fragrant, about 30 seconds, and add the corn. Cook through, about 2 minutes. Remove from the heat and set aside.
Prepare the lobster: Chop the tail meat into good bite sized chunks and toss with the mayonnaise.
Toast the buns: butter the outsides of the buns and toast in a medium skillet until golden and crispy, like you would with a grilled cheese.
Assemble: Take a grilled bun and line the inside with lettuce leaves. This will keep it from getting soggy. Fill with half the lobster and top with about a tbsp of the corn and around 2 tbsp of the chimichurri
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