0 Ratings
- 2 Servings +
2 PEI lobster tails
2 New England style buns
1 handful parsley
1 small bunch of cilantro
3 tbsp fresh oregano
4 cloves of garlic
Thai red chillis
1 shallot
0.25 cup red wine vinegar
0.5 cup olive oil
0.25 tsp salt
2 tbsp butter
0.25 cup frozen corn
1 pinch cayenne pepper
1 tbsp mayonnaise
1 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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