Grilled Lobster Roll
- 4 Pre-Sliced Brioche Hot Dog Buns
- 1 garlic clove, minced
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons fresh lemon juice plus additional lemon wedges for garnish
- 2 teaspoons chopped fresh tarragon
- 1/4 teaspoon celery salt
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne pepper
- 4 lobster tails (about 4 ounces each), thawed if necessary
- 1/2 medium shallot, chopped
- 1/3 cup chopped celery
- 1 tablespoon chopped fresh chives
Directions
Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, add garlic, butter, lemon juice, tarragon, celery salt, sea salt and cayenne pepper; place skillet on hot grill rack, cover and cook 5 minutes or until butter is melted, stirring occasionally. Makes about 3/4 cup.
With scissors, cut lobster tail shells lengthwise down center; with fingers, spread shells apart slightly. Reserve 6 tablespoons butter mixture; brush cut side of buns with 2 tablespoons remaining butter mixture and cut sides of tails with 1/4 cup remaining butter mixture. Place tails on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 145° and shells are bright red, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
Transfer lobster tails to cutting board; carefully remove lobster meat from shells and cut into 1/2-inch pieces. Transfer lobster meat to medium bowl; fold in shallot, celery and reserved 6 tablespoons butter mixture. Makes about 1 1/2 cups.
Serve lobster mixture in buns sprinkled with chives garnished with lemon wedges, if desired. Makes 4 lobster rolls.
