Lobster Roll with Mexinnaise Fuego

This isn’t your traditional lobster roll. This is Cocina Libre where buttery lobster meets bold heat. Creamy, spicy, citrusy, and unapologetically flavorful. No rules. Just flavor.

Ingredients

• 1 lb cooked lobster meat (claw, knuckle, and tail), chopped
• 2 split-top buns (New England style preferred)
• 3 tbsp Mexinnaise Fuego
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• 1 tbsp finely chopped chives
• 1 tbsp finely diced celery (optional for crunch)
• 2–3 tbsp butter (for toasting buns)
• Salt and black pepper to taste
• Optional: chili flakes or tajín for extra kick

Instructions

1. In a bowl, combine lobster meat, Mexinnaise Fuego, lemon juice, chives, and celery (if using). Season lightly with salt and pepper.
2. Let the mixture chill for 5–10 minutes to allow the flavors to blend.
3. Heat a skillet over medium heat. Butter the buns and toast them until golden brown on both sides.
4. Generously fill each toasted bun with the lobster mixture.
5. Finish with lemon zest and a sprinkle of chili flakes or tajín. Serve immediately.