Directions
- Preheat oven to 350°F.
- Divide the Hawaiian rolls into two long sections of 3 rolls, to form the “buns” for the lobster rolls. Use a bread knife to partially slice each from the top to halfway down; take care to not slice all the way through, but create an opening in which to stuff the filling.
- Place the buns on a baking sheet lined with parchment paper. Brush the tops of the buns with a thin layer of egg white. Sprinkle Spice Tribe Kissed by Binchotan blend onto the egg-washed tops until they are evenly coated in the spice blend. Bake for about 5–7 minutes, or until the egg white is completely dried.
- Place the lobster meat in a heat-safe bowl.
- In a small saucepan, add butter and heat on low. Once butter is melted, add maple syrup and stir together. When the mixture becomes completely foamy, stir in the Spice Tribe Pimentón de la Vera as well as the liquid smoke, if using. Remove from heat and pour the butter mixture over the lobster meat. Gently fold the lobster and the butter mixture together.
- Divide the lobster mixture between the two buns. Sprinkled chives on top and serve with lemon wedges.
Recipe Note
Additional serving suggestion: Sprinkle furikake and additional Spice Tribe Kissed by Binchotan blend over shrimp chips and serve with the lobster rolls.