Fiery lobster with Nashville butter, slaw, and pickles in toasted buns for a bold, Southern-inspired main.
# The Ingredients You'll Need:
→ Lobster
01 - 1 lb (450 g) cooked lobster meat, roughly chopped (claw and tail)
→ Nashville Hot Butter
02 - 6 tbsp unsalted butter
03 - 2 tbsp hot sauce (e.g., Frank’s RedHot)
04 - 2 tbsp cayenne pepper
05 - 1 tbsp brown sugar
06 - 1 tsp smoked paprika
07 - ½ tsp garlic powder
08 - ½ tsp kosher salt
→ Slaw
09 - 1 cup finely shredded green cabbage
10 - ½ cup finely shredded red cabbage
11 - ¼ cup mayonnaise
12 - 1 tbsp apple cider vinegar
13 - 1 tsp Dijon mustard
14 - ½ tsp sugar
15 - Salt and black pepper, to taste
→ Assembly
16 - 4 top-split New England–style hot dog buns
17 - 2 tbsp unsalted butter, softened (for toasting buns)
18 - 12–16 bread and butter pickle chips
19 - Chives or parsley, finely chopped, for garnish (optional)
# Step-by-Step Instructions:
01 - In a medium bowl, combine both cabbages, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Toss well and refrigerate until ready to use.
02 - In a small saucepan over medium heat, melt 6 tbsp butter. Whisk in hot sauce, cayenne, brown sugar, smoked paprika, garlic powder, and salt. Simmer for 1–2 minutes, then remove from the heat.
03 - In a large bowl, gently toss the chopped lobster meat with about two-thirds of the hot butter mixture, reserving the rest for drizzling.
04 - Spread softened butter on the outsides of the buns. In a large skillet over medium heat, toast the buns on both sides until golden brown, 1–2 minutes per side.
05 - Line each bun with a layer of slaw. Pile the spicy lobster mixture on top. Drizzle with reserved Nashville hot butter and garnish with pickle chips. Sprinkle with chives or parsley if desired.
06 - Serve immediately with extra slaw on the side.
