Ingredients

• 4 tablespoons unsalted butter, cut into pieces
• 4 cloves garlic, minced
• 1 habanero chile pepper, seeded and minced
• 1 shallot, minced
• Vegetable or canola oil, for the grill
• 4 6- to 8-ounce lobster tails (thawed if frozen), halved lengthwise and deveined
• 4 split-top hot dog buns or soft hoagie rolls
• 1 tablespoon capers, rinsed
• Kosher salt and freshly ground pepper
• 1/4 cup dry white wine
• Grated zest and juice of 1 lime
• 4 tablespoons unsalted butter, cut into pieces
• 6 cloves garlic, minced
• 3 tablespoons fresh parsley, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 1/2 bunch cilantro, leaves finely chopped (about 1/3 cup)
• Grated zest and juice of 1 lime
• Kosher salt and freshly ground pepper
• 1/2 small head cabbage, thinly sliced (about 2 cups)
• Sliced avocado and tomato, for topping

Instructions

1. Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside.
2. Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.
3. Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve.
4. Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter.
5. Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw.
6. Photograph by Ryan Dausch