Oaxacan Lobster Roll

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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4 (1 to 1-1/4 pound) lobsters
6 Tbsp. mayonnaise
1 Tbsp. minced shallots
1 tsp. Bailey Farms Red Habanero hot sauce
1 Tbsp. chopped cilantro
1 Tbsp. lime juice
salt and pepper to taste
4 hot dog rolls
2-3 Tbsp. softened butter


Place the lobsters head first in a large pot of boiling water. Boil with the lid slightly ajar for 9-10 minutes or until the lobsters are bright red. Transfer them to a large bowl of ice water to stop the cooking and cool for 2-3 minutes. Remove the meat from the shell and cut into 1/2-inch pieces. (You’ll have about 2 cups).

Combine the mayonnaise with the shallots, hot sauce, chopped cilantro, lime juice and salt and pepper. Mix with the with lobster and refrigerate.

Generously butter the inside surfaces of the rolls and spread outside sparingly. Heat a skillet over medium heat and place the opened rolls, inside facing down and toast for 1-2 minutes or until golden. Turn and toast the outsides until lightly golden.

Fill the rolls with the chilled lobster salad and serve immediately.

Yields 4 servings.

Recipe adapted from one by Marge Perry, “Relish the American Table,” July 30, 2006.