Lobster tossed in fiery butter, slaw, and pickles, nestled in toasted buns for an irresistible main dish.
# Components:
→ Lobster
01 - 1 pound cooked lobster meat, roughly chopped (claw and tail)
→ Nashville Hot Butter
02 - 6 tablespoons unsalted butter
03 - 2 tablespoons hot sauce, such as Frank’s RedHot
04 - 2 tablespoons cayenne pepper
05 - 1 tablespoon brown sugar
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
→ Slaw
09 - 1 cup finely shredded green cabbage
10 - 1/2 cup finely shredded red cabbage
11 - 1/4 cup mayonnaise
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sugar
15 - Salt and black pepper, to taste
→ Assembly
16 - 4 top-split New England–style hot dog buns
17 - 2 tablespoons unsalted butter, softened, for toasting
18 - 12 to 16 bread and butter pickle chips
19 - Chives or parsley, finely chopped, for garnish (optional)
# Directions:
01 - In a medium bowl, combine green cabbage, red cabbage, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Toss thoroughly and refrigerate until needed.
02 - In a small saucepan over medium heat, melt 6 tablespoons unsalted butter. Add hot sauce, cayenne pepper, brown sugar, smoked paprika, garlic powder, and kosher salt. Whisk to blend and simmer for 1 to 2 minutes. Remove from heat.
03 - In a large bowl, gently toss chopped lobster meat with two-thirds of the Nashville hot butter mixture, reserving the rest for drizzling.
04 - Spread softened butter on the outer sides of each bun. In a large skillet over medium heat, toast buns until golden brown on both sides, about 1 to 2 minutes per side.
05 - Line each toasted bun with prepared slaw. Heap the spiced lobster mixture on top. Drizzle with reserved hot butter and garnish with pickle chips. Sprinkle with chives or parsley if desired.
06 - Serve immediately with extra slaw alongside.
