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Smoked Lobster Rolls

Posted by Mary M. on June 3, 2014

Smoked Lobster Rolls

You know what's more delicious than grilled lobster? Smoked lobster. And even more craveable than smoked lobster is a smoked lobster on a buttery, toasted roll.

There is an added layer of smokiness to the sweet lobster meat that only your Traeger can provide. We gilded the lily by tossing the smoked lobster in a rich and acidic mayo dressing filled with fresh spring herbs and a few surprising crunches to keep things interesting.

The roll is light and a bit sweet yet deliciously indulgent. It's a scrumptious little mind puzzle that will leave you speechless.

No words are necessary. We all speak the language of the smoker.

SMOKED LOBSTER ROLLS

PREP TIME: 10 minutes
COOK TIME: 1 1/2 hours
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 4

INGREDIENTS

4 (1 1/2-pounds) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
2 tablespoons butter, melted
1/4 teaspoon Old Bay Seasoning
1/2 teaspoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 green onion, green part diced
1 inner celery stalk, finely chopped
Salt and pepper, to taste
4 rolls, split in half

PREPARATION

Using kitchen shears, cut a slit down the center of the hard shell of each lobster tail down to the tail fan.

Use your finger to 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.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 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 you take the lobsters off the grill, let them rest for 5 minutes before removing the meat from the shells and cutting into chunks.

Smoked Lobster Rolls

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. Go ahead and bite in!

Smoked Lobster Rolls

PRINTABLE RECIPE:

Smoked Lobster Roll Recipe.docx (11.97 kb)