Curry Lobster Rolls for the win. @brandongouveia puts a spin on a classic with the perfect blend of spices and creaminess for a delightful standout bite!

Ingredients

2 pounds whole lobsters
5 tablespoons oil
½ sweet onion, diced
4 garlic cloves, minced
½ teaspoon grated ginger
1½ tablespoons curry powder
1 teaspoon ground cumin
1 cup coconut milk
3 thyme sprigs
Sea salt, to taste
4 tablespoons chopped dill
3 tablespoons chopped chives, plus more for garnish
½ lemon
1 tablespoon butter
1 (8-pack) brioche hot dog buns

Preparation

1. Bring a large pot of salted water to a boil. Add the whole lobsters to the pot and cook for 10 minutes or until the lobsters are red. Remove from the pot and immediately plunge into an ice bath. Remove the lobster meat from the shells and cut the tail meat into pieces.
2. In a large pan over medium-low heat, warm the oil. Add the onion, garlic, and ginger and cook in the hot oil for 1-2 minutes. Stir in the curry powder and cumin; cook for about 2 minutes. Add the coconut milk, thyme, and salt; stir until well combined.
3. Remove from the heat and add the lobster meat, dill, chives, and squeeze of lemon juice. Mix well.
4. In a cast iron skillet over medium heat, melt the butter. Add the buns and toast until both sides are golden.
5. Split open the toasted buns and fill with the curry lobster. Top with more curry sauce, lemon juice, and chives.
6. Enjoy!