This post has been sponsored by Rio Luna Organic Peppers, however all opinions expressed here are my own.
July 4th is nearing, and celebrating the USA’s birthday calls for platters filled with tasty American classics to be enjoyed in the good weather.
The usual suspects are bound to make the date (burgers, hotdogs, pulled pork, apple pie…), but this year I wanted my contribution to have a tasty touch of the land that has inspired me so much, culinarily speaking: Baja California.
In collaboration with Rio Luna Organic Peppers, I have come up with my own spin on the beloved New England lobster roll to include flavors reminiscent of America’s neighbor to the South. The result is an easy but zestfully refreshing take on this classic sandwich!
I was very pleased with the simplicity of this recipe and its tasty outcome. Seafood is as delectable as it is revered in Baja California, with lobster in particular being the main attraction of the beach town Puerto Nuevo, located about half an hour from the U.S.-Mexico border. So, in my mind, although not an obvious idea at first, the traditional lobster roll was a great candidate for a Mexican makeover!
The Rio Luna Organic Green Chiles infuse the lobster salad with a playful zeal while respecting the smoothness and freshness of the other components. I am not one to lose my head over the overpowering hotness of some Mexican chiles.
Sometimes, what a dish needs is a subtle boost that elevates and brightens all the other ingredients. I find Rio Luna’s Organic Green Chiles do just that. Thanks to their new labels featuring a heat index meter, it is now easier than ever to gauge the effect your chiles will have on your creation.
I can comfortably vouch for Rio Luna’s Organic peppers and chiles, which have been used by professional chefs for years. Not only do they provide a reliable and rich flavor, but they’re also certified organic, non-GMO, fat-free and cholesterol free!
The key lime adds an acidic and ever-so-slightly sweet nuance that keeps everything unified and balanced, and the epazote provides the sandwich with a…. rich, resinous, quasi smoky aroma.
I genuinely struggle to find words to describe epazote’s taste, but there’s a magic to it that rightfully make it one of Mexican’s gastronomy’s unsung heroes. I have seen it used in ceviches and shrimp cocktails before to great effect, so I knew this bold inclusion could pay off -and it did! (If you haven’t cooked with epazote before, I invite to explore this wonderful herb and see what it inspires in you!)
This take on the lobster roll is very easy. However, it presents novelty flavors that will make you reconsider the nature of this popular American staple! This type of creation is the thing I love most about cooking. To be able to marry the flavors of New England and Baja California in a delicious dish is very satisfying.
At the risk of sounding pompous, this is what art and creativity are all about: to garner different inspirations, and combine them in a piece of output that is inspired by the world while being entirely your own!
This is not unlike how the U.S.A. was born. From the ideas of settlers hailing from different places in the Old World to create something new and unique! How about that thought to tie things up?! We’ve come full circle!
Feliz cumpleaños, U.S.A!
Green Chile Lobster Rolls
Ingredients
- 1 lb of cooked and shelled lobster, cut in chunks. (you may also use the less expensive langostino lobster tails)
- 4 oz Rio Luna Organic Diced Green Chiles.
- 4 Mexican limes (key limes).
- 4 cups of mayonnaise.
- 1 celery stalk with leaves.
- 2 tbsps of fresh epazote (Mexican tealeaf).
- 6 hotdog buns (preferably brioche).
- Butter to toast inside of rolls (optional).
Instructions
- Blend the Rio Luna Organic Diced Green Chiles to a smooth texture, -or you like a more chunky lobster salad, don’t blend the chiles all the way.
- Chop celery stalk into bits. You may also include the leaves in this process.
- For the lobster salad, fold the blended green chiles into the mayo and stir until mixture becomes homogeneous. Now add the lobster chunks, celery, and the juice of the limes. Mix until all the ingredients are evenly spread.
- On a cutting board, chop the fresh epazote finely.
- With a knife, open the bread buns on their superior part, in accordance with the traditional lobster roll styling. Apply butter to the inside of the bread. You may toast the bread briefly to create a fuller texture.
- Fill the buns with the lobster salad and sprinkle the epazote on top as a flavorful garnish.
Notes
If you liked this Green Chile Lobster Rolls recipe, you might like some of my other fast and easy recipes too. You can check them here.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: We published this blog post on July 1, 2019.
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