An original recipe from Ray Lampe, Dr. BBQ.
Ingredients
- 4 lobster tails
- 2 tbsp butter, melted
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh chives, chopped
- 4 split-top rolls
- Butter for toasting rolls
Instructions
Method: Direct grilling
- Set the EGG for direct cooking at 375°F/191°C.
- Brush lobster tails with melted butter, lemon juice, salt, and pepper.
- Grill flesh side down for 4-5 minutes, then flip and grill another 3-4 minutes.
- Remove lobster meat and chop into bite-sized pieces.
- Mix with mayo, mustard, and chives.
- Butter rolls and toast for 1-2 minutes.
- Fill rolls with lobster mixture and serve.
