Jalap-ocado Lobster Roll

Jalap-ocado Lobster Roll

So I guess this isn’t the most well written recipe I’ve ever done, mainly because it’s not very precise. I will tell you that if you figure out the right combination of ingredients, it tastes fantastic. I decided to have a ‘treat yo self’ day and make a lobster roll for one. The store was having a sale on lobster and I figured, what the hell, why not? And then this creation was born – Jalap-ocado Lobster Roll (jalapeño avocado lobster roll.) Go ahead and double, triple, or even quadruple the recipe if you have some friends that want to celebrate ‘treat yo self’ day with you. Apparently I have no friends. But at least I didn’t have to share my beer.

Ingredients:

One whole lobster tail

1-2 spoonfuls of mayo

Lemon slices

5-8 slices of pickled jalapeños

¼ of an avocado, cut into chunks

1 hot dog bun

1-2 tbsp unsalted butter

 

Directions:

Cut the lobster tail shell down the middle to open it up and expose the meat.

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De-vein the lobster (so you don’t have to eat lobster poo). Broil for 5-7 minutes at 500°. You’ll know its finished when the shell is bright red and the meat is opaque white.

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Remove the lobster meat and cut it into small pieces.

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Dice the slices of jalapeños and throw them into a bowl with the lobster meat. Mix with a spoonful or so of mayo and then avocados. With the oven still on, pop your hot dog bun in there for a minute or two just to get it nice and toasty.

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Then, spread melted butter all over it. You can also put a little butter on the lobster. After the bun is prepared, scoop the lobster mix into the middle and serve with slices of lemon on the side. Lobstaaahhhh.

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Beer Pairing: Tripel Threat by Cambridge Brewing Company

I had no idea what this beer was going to taste like when I purchased it to go with this recipe. All I knew was it was an East Coast beer and lobster rolls are a staple of the East Coast, so I was going to put the two together. I also knew I’m into tripels so I’d probably like it. Man oh man, I really love when random beers pair well. The lobster roll was pretty spicy (heat) from the jalapeños but the sweetness of Tripel Threat cut it perfectly. The Belgian style of the beer contributed spicy (not heat, but spices) notes that complemented the meal – especially because there weren’t any spices added to the recipe. Of course, the lemon and yeast flavors added some deliciousness because lemon is always good with lobster. Overall – Tripel Threat was an unexpected success.

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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