Let the good smoke roll out of the Traeger-- these smoke-infused grilled lobster rolls are a great way to kick-up the flavor on an East Coast favorite.
Difficulty 3/5 Prep Time 10 MIN Cook Time 1 HR Serves 2
FEATURED PRODUCTS
INGREDIENTS
- 4 Lobster Tails
- 2 Tablespoon butter, melted
- ¼ Teaspoon Old Bay Seasoning
- 3 1/2 Teaspoon lemon juice
- 1/4 Cup mayonnaise
- 1 Stalk Celery, finely chopped
- 1 Tablespoon fresh parsley
- green onion, diced
- Salt and pepper, to taste
- 4 Rolls
DIRECTIONS
- Using kitchen shears, cut a slit down the center of the hard shell of each lobster tail down to the tail fan. Scoop around the shell and gently loosen the meat from the shell a little bit.
- In a small bowl melt the butter and mix with the Old Bay Seasoning and the 1/2 teaspoon lemon juice.
- When ready to cook, start the Traeger on 185 F. Preheat, lid closed, for 10-15 minutes.
- Place the lobster tails directly on the grill grate and pour some of the seasoned butter into the cracked shell of each lobster. Smoke the lobster tails for about 1 1/2 hours, or until the internal temperature registers 135 to 140 degrees F on an instant-read thermometer and the meat turns opaque.
- Meanwhile make the mayo sauce for the lobster by mixing together the mayonnaise, 1 tablespoon lemon juice, diced celery, chopped parsley, green onion, salt and pepper.
- After removing lobsters from the grill, allow to rest for 5 minutes before removing the meat from the shells and cutting into chunks.
- Add the lobster meat into the mayo mix and gently toss.
- Butter and toast the rolls on the Traeger, if desired, and load up with the lobster mayo mix. Enjoy!
Courtesy of Traeger.