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Bobby Flay's Grilled Lobster Sandwiches

Smoking Egg

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

  1. Set the EGG for direct cooking at 400°F/204°C.
  2. Brush the lobster tails with melted butter and season with salt and freshly ground black pepper.
  3. 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.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, tarragon, and chives. Season with salt and freshly ground black pepper to taste.
  5. Remove the lobster meat from the shells and chop into bite-sized pieces. Toss the lobster meat with the mayonnaise mixture until well coated.
  6. Lightly toast the brioche rolls on the EGG for about 1 minute, until golden brown.
  7. 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.

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