BLT and Potato Chip Lobster Rolls with Peach Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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4 lobster tails OR 1-2 whole lobsters, if you are daring
4 tablespoons butter, divided
2 tablespoons olive oil based mayo (or 2 tablespoons plain greek yogurt)
1 tablespoon fresh lemon juice
2 tablespoons sweet thai chili sauce
1 small chipotle chili in adobo, minced (optional, but I like a little heat)
2 tablespoons fresh basil, chopped
4 New England style split top hot dog buns or brioche buns
4 leafs butter lettuce
4-6 slices cooked bacon
1 cup cherry tomatoes, halved
fresh chives + potato chips, for topping

Peach Salsa
2 ripe peaches, chopped
1 ear grilled corn, kernels removed
1 Jalapeño, seeds removed + chopped
2 tablespoons fresh basil, chopped
juice of 1 lemon


Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.

Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.

Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!!

Peach Salsa
In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.