Grilled Southwestern Lobster Rolls

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

Ingredients

For the habanero butter:
4 tablespoons unsalted butter, cut into pieces
4 cloves garlic, minced
1 habanero chile pepper, seeded and minced
1 shallot, minced
1 tablespoon capers, rinsed
Kosher salt and freshly ground pepper
1/4 cup dry white wine
Grated zest and juice of 1 lime

For the garlic butter:
4 tablespoons unsalted butter, cut into pieces
6 cloves garlic, minced
3 tablespoons fresh parsley, finely chopped

For the cilantro-lime slaw:
1/3 cup mayonnaise
1/4 cup buttermilk
1/2 bunch cilantro, leaves finely chopped (about 1/3 cup)
Grated zest and juice of 1 lime
Kosher salt and freshly ground pepper
1/2 small head cabbage, thinly sliced (about 2 cups)

For the lobster rolls:
Vegetable or canola oil, for the grill
4 6 – to 8-ounce lobster tails (thawed if frozen), halved lengthwise and deveined
4 split-top hot dog buns or soft hoagie rolls
Sliced avocado and tomato, for topping

Directions
Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside.

Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.

Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve.

Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter.

Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw.

Recipe br Guy Fieri for Food Network Magazine, June 2016