Lobster hot dog from the American Southwest

Ingredients:

Lobster hot dogs

• 4 lobster tails, weighing 170-230 g (defrosted if necessary), cut in half lengthwise and cleaned
• Vegetable oil for frying
• 4 hot dog buns with a slit on the top or sandwich buns
• 1 tbsp. washed capers
• 0.25 cups dry white wine
• Grated zest and juice of 1 lime

Kale salad with lime and cilantro

• 1/2 small head of cabbage, thinly sliced
• 0.33 cups mayonnaise
• 0.25 cups of sour milk
• 0.5 bunch of finely chopped cilantro leaves
• Grated zest and juice of 1 lime
• Sliced ​​avocado and tomato for garnish

Habanero Butter

• 1 habanero chili pepper, crushed, seeded
• 4 tbsp chopped butter
• 4 finely chopped garlic cloves
• 1 chopped shallot

Garlic oil

• 4 tbsp. butter, cut into pieces
• 6 finely chopped garlic cloves
• 3 tbsp finely chopped parsley

Preparation:

1. Make habanero oilCombine butter, garlic, habanero, shallot, and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes.
   
   Deglaze the pan with wine; add lime zest and juice and simmer until the wine has evaporated and there is almost no liquid left in the pan, about 4 minutes. Divide the mixture into 2 small bowls; set aside.
2. Make garlic butterCombine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5-6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.
   
   Make a kale salad with lime and cilantroCombine mayonnaise, sour milk, cilantro, lime zest and juice in a large bowl. Season with salt and pepper and mix well. Add the cabbage and toss well with the dressing. Refrigerate until ready to serve.
3. Make lobster hot dogsPreheat grill to medium-high heat; brush grates with oil. Spread half of the habanero oil over the lobsters. Place shell-side down on the grill. Grill for 3 minutes, then turn the lobsters over and cook until the tails curl and the meat is opaque, 4 to 6 minutes. Remove from the grill and let cool slightly. Remove the meat from the shells and coarsely shred; toss with the remaining habanero oil.
   
   Spread garlic butter on hot dog buns. Grill until golden brown and crispy, about 30 seconds. Top with avocado, tomato, lobster, and cabbage salad.