Sriracha Bacon Lobster rolls are the perfect thing for a summer cookout. A blend of succulent lobster, spicy sriracha, mayo, and crumbled bacon make a for a delicious seasonal summer treat.
What Happened When The Crustacean Was Late For Work?
She lobster job!
That Was Awful
Yup. It’s the end of August ’tis the season for cheap lobster. It’s also still Bacon Month so I figured why not mix the two together somehow?
Oh Man! Bacon Month
Oh man is right. While Bacon Month Two Oh One Six has been delicious it has also left me with a bad case of heartburn.
OK not really but, honestly, I’ve been eating these things like candy. Burp…That wasn’t me…it was you. ????
Yes it is still #BaconMonth and we are still making some crazy bacon based concoctions. Check us out:
Oh My Lanta! That’s A Lot Of Bacon!
Damn right! We are also running 3 separate raffles for Bacon Month. There’s a $100+ Lodge shopping spree. There’s also an opportunity to win 1 year’s supply of Torani products. Last but not least, 125 smackeroos! We pooled some scratch together to get you guys a Paypal gift card that you can use on anything, anywhere.
Where Be The Lobstah?!
Yes! Like I said, it’s lobstah season, so let’s head on down to the store and get four 1 to 1 1/2 pound lobstahs. You’re also going to need mayonnaise, Sriracha, celery, scallions, bacon, a lime, and top cut hot dog buns. A quick side note, in the picture at the top of this post you will see I used side cut buns. I apologize because the store didn’t top cut and I didn’t have the time to run around looking for them. Kenji Lopez-Alt of Serious Eats has a great argument for why you should use top cut buns and he’s absolutely right. He’s also kind of a genius and you should check out his guide for lobstah rolls.
For this recipe we’ll be steaming the lobster. A lot of people like to boil lobster and that is my least favorite method of prepping lobster. When you boil, you are forcing hot water through the lobster and much of the flavor ends up in the water. Instead, when you steam, the meat cooks in its shell. Working with steamed lobsters is also a bit less messy when you are shelling them.
When you get the lobster at the store, they usually have a chart printed on the bag for cooking times based on weight. You can also find one here. Depending on the size of your crustacean, you will steam for 10-14 minutes. Allow the lobster to sit for a bit so that it is just cool enough to handle and crack the claws, split the tails and dig out all the meat.
In a large glass bowl, mix together the Sriracha and mayo. While still warm, chop your lobster meat into bite sized chunks and toss in the mayo mixture. Refrigerate for one hour. This gives the flavors a chance to blend.
Meanwhile, cook your bacon crispy and crumble it. Chop your celery, slice your scallions, and juice half of your lime. When the lobster meat has sufficiently chilled, add the celery, lime juice, and toss.
What About The Buns?
Nice buns are important. That’s why I do squats. The proper way to toast your buns is in a hot skillet. Melt some butter over a medium flame. Split the buns, carefully making sure not to break the seam, and toast them on both sides until they are nice golden. In a pinch, you can just brush butter on the inside of the buns and toast them on a grill or toaster oven. You will probably piss off New Englanders and get beaten with a novelty Red Sox bat, but such is life.
Now just spoon the lobster into your nicely toasted buns, sprinkle with bacon and scallions, and serve! Bon Appetit!
Currently Jamming To:
This recipe requires a little something special. Here’s a list of what you will need: