Savor the ultimate Grilled Lobster Roll on the Big Green Egg – sweet, tender lobster meat grilled to perfection with a hint of smoky flavor, tossed in a light, zesty dressing, and served in a toasted, buttery bun. Perfect for seafood lovers craving a touch of summer with every bite.
Ingredients
- 4 – 6oz Lobster tails
- Heavy Pinch of Kosher Salt
Basting Liquid Ingredients
- 10 tbsp Butter
- 1 Garlic Clove
- 1 tbsp Korean Chili Flake
- 1 Lemon, Juiced
- 2 tbsp Chopped Tarragon
Salad Mix Ingredients
- 1 tbsp Shallot Minced
- 2 tbsp Celery Small Diced
- 1/2 Lemon, Juiced
- 2 tbsp Chopped Dill
- 6 tbsp Mayo
- Pinch of Kosher Salt
Instructions
EGG SET-UP:
Direct 500°F
Accessories/Equipment:
Cast Iron Sauce Pot with Basting Brush
1. Split the lobster tails in half and season with salt.
2. Combine all of the basting liquid ingredients.
3. Grill the lobster tails on the Big Green Egg while basting them every time you flip.
4. Once the tails are cooked (should take about 10-15 minutes depending on the temperature of the grill).
5. Remove the tails from the grill and remove the meat from the shell. Chop the meat and add to a bowl.
6. Combine all of the salad mix ingredients together.
7. Butter the sides of a brioche bun and toast them on the grill.
8. Add butter lettuce and the lobster salad mix to the roll then garnish with some celery leaves and dill tossed in a little olive oil.
Big Green Egg Tip:
Hot Tip: Try Truffle Mayo for a little something extra