When August graces us with unbearable heat and sticky humidity, I always look forward to Hatch green chile season. Trucked in by the ton from their native New Mexico, they grace produce departments for about four to six weeks until early September. I fell hard for these babies when living in Santa Fé. They have a mild heat (to my and the magician’s palate anyway), and can add a Southwestern flavor to a plethora of dishes…mac and cheese, crab cakes, cornbread. The list goes on.
I decided to get a little wild with the chiles this year, and pair them with lobster tails I bought on sale. The result…a Texas twist on a lobster roll that was sweet and succulent with a touch of spice. And while Mainers may disagree with my interpretation of the New England classic, I don’t think my fellow Hatch chile lovers will. Enjoy!
- 3 lobster tails, boiled for 10-15 minutes until bright red, meat removed from shell, and delicately chopped
- 4 Hatch chiles, roasted, skinned & seeded, roughly chopped
- 1 ear of shucked sweet corn, roasted in husk at 400 degrees for 20-25 minutes
- 2 Tbsp. Hatch sweet Onion, finely chopped
- 2-3 Tbsp. Light Mayo
- Juice of 1 lime
- Salt & Pepper
- 2 wheat buns, hollowed out
- Romaine lettuce
- Mix the first 7 ingredients together in a non-reactive bowl. Adjust the mayo, lime, and salt/pepper to your individual tastes. Let the mixture meld in the fridge for 30 minutes-2 hours.
- Toast the wheat buns, and let cool for a minute or two.
- Assemble the lobster rolls by adding the lettuce first, then a heaping portion of the lobster mixture, and top with finely sliced chives.