Ingredients
- 4 lobster tails (about 6 ounces each)
- 4 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 4 brioche rolls, split
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 cup arugula leaves
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 400°F/204°C.
- Brush the lobster tails with melted butter and season with salt and freshly ground black pepper.
- Place the lobster tails, flesh side down, on the EGG and grill for 4-5 minutes. Flip and grill for an additional 3-4 minutes, until the meat is opaque and cooked through. Remove from the EGG and let cool slightly.
- In a small bowl, whisk together the mayonnaise, lemon juice, tarragon, and chives. Season with salt and freshly ground black pepper to taste.
- Remove the lobster meat from the shells and chop into bite-sized pieces. Toss the lobster meat with the mayonnaise mixture until well coated.
- Lightly toast the brioche rolls on the EGG for about 1 minute, until golden brown.
- Place a handful of arugula on the bottom half of each roll, top with the lobster mixture, and cover with the top half of the roll. Serve immediately.
