"I have an unhealthy obsession with Sonoran and Venezuelan Hot Dogs. They are ridiculously rich and decadent and I love street food. So......I decided to take indulgence one step further and added LOBSTER! Go big or go home. Luckily I'm home cause I have to unbutton my pants.
RECIPE:
Ingredients
2 Kosher Beef Hot Dogs (I use Hebrew National)
8 Inch Soft Roll
1 ½ lb Lobster
2 Pieces of Bacon- Cooked and roughly chop
1/2 Cup Purple Cabbage
1 Scallion
Diced Jalapeño
1 Whole Lime
1 Tbsp. Oil
Salt
Pepper
Cumin
Sour Cream (thinned with a bit of lime juice)
Cilantro
Ketchup
Mustard
Hot Dog Prep
Spiral Slice- Insert a skewer through the center of the hot dog lengthwise. Using a small sharp knife at a 45 degree angle apply pressure while rolling the hot dog on the skewer. This will produce a spiral cut while keeping the hot dog intact. I like preparing hot dogs this way as it provides an incredible texture and char when grilled. Grill until desired char is achieved.
Lobster:
Steam a 1 ½ lb Lobster for approximately 12 minutes with well salted water. Remove lobster claw and tail meat from shell. I used two claws for my recipe but you can slice the tail and use as well. Cooking times will vary based on the weight of lobster. Adjust accordingly
Purple Cabbage Slaw
½ cup of sliced purple cabbage
½ diced scallion
2 tbsp. lime juice
1 tsp vegetable oil
Pinch of cumin
1 tsp sugar
½ tsp diced jalapeño
1 tsp chopped cilantro leaves
Salt and pepper to taste.
Combine ingredients and let sit for 30-45 minutes.
Assembly
Slice a pocket in the top of the roll big enough to stuff ingredients in. This will keep the sides intact to not lose any toppings. Place your hot dog on the bottom. Top with chopped bacon and cabbage slaw. Drizzle with sour cream, ketchup and mustard. (Any combination will work)
Finish with warm lobster meat, chipped scallions and cilantro."
RECIPE:
Ingredients
2 Kosher Beef Hot Dogs (I use Hebrew National)
8 Inch Soft Roll
1 ½ lb Lobster
2 Pieces of Bacon- Cooked and roughly chop
1/2 Cup Purple Cabbage
1 Scallion
Diced Jalapeño
1 Whole Lime
1 Tbsp. Oil
Salt
Pepper
Cumin
Sour Cream (thinned with a bit of lime juice)
Cilantro
Ketchup
Mustard
Hot Dog Prep
Spiral Slice- Insert a skewer through the center of the hot dog lengthwise. Using a small sharp knife at a 45 degree angle apply pressure while rolling the hot dog on the skewer. This will produce a spiral cut while keeping the hot dog intact. I like preparing hot dogs this way as it provides an incredible texture and char when grilled. Grill until desired char is achieved.
Lobster:
Steam a 1 ½ lb Lobster for approximately 12 minutes with well salted water. Remove lobster claw and tail meat from shell. I used two claws for my recipe but you can slice the tail and use as well. Cooking times will vary based on the weight of lobster. Adjust accordingly
Purple Cabbage Slaw
½ cup of sliced purple cabbage
½ diced scallion
2 tbsp. lime juice
1 tsp vegetable oil
Pinch of cumin
1 tsp sugar
½ tsp diced jalapeño
1 tsp chopped cilantro leaves
Salt and pepper to taste.
Combine ingredients and let sit for 30-45 minutes.
Assembly
Slice a pocket in the top of the roll big enough to stuff ingredients in. This will keep the sides intact to not lose any toppings. Place your hot dog on the bottom. Top with chopped bacon and cabbage slaw. Drizzle with sour cream, ketchup and mustard. (Any combination will work)
Finish with warm lobster meat, chipped scallions and cilantro."