lobster salad with spicy adobo-mayo sauce
from vanillasugarblog.com

take a pound of cooked chilled lobster meat (tails & claws)
sprinkle the juice of one lime over lobster cover,set aside in fridge

for the sauce combine (in a non-reactive bowl)
about 2-3 TB of chili's in adobo sauce, chopped nice & fine
3-4 TB Hellmans mayonaise
1 ts lime juice
2 TB chopped fresh cilantro

Mix all together in a non reactive bowl (glass, ceramic, plastic), it's best to let the flavors mix a bit before serving. So chill covered in fridge for about half hour. recipe by dawn finicane of vanillakitchen.blogspot.com When ready to serve, make sure you use toasted & buttered buns! Serve with lettuce. Garnish with more chopped fresh cilantro or fresh parsley.

Cook notes: the chili in adobo sauce is HOT. So be careful; use as much or as little as you like. I like my stuff hot so I used a good amount.