Grilled Lobster Roll

Grilled Lobster Roll
4 servings
20  mn cook time
7  mn prep time
  • 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.

Enjoy your meal !
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