Smoked Lobster Rolls

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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.

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  Ingredients

  • 4 Lobster Tail

• 2

  In a small bowl melt the butter and mix with the Old Bay Seasoning and the 1/2 teaspoon lemon juice.

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  Ingredients

  • 2 Tablespoon butter, melted

  • 1/4 Old Bay Seasoning

  • 1/2 Teaspoon lemon juice

• 3

  When ready to cook, start the Traeger on 185 F. Preheat, lid closed, for 10-15 minutes.

  

  Grill: 165 ˚F

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• 4

  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.

  

  Grill: 165 ˚F

  

  Probe: 140 ˚F

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• 5

  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.

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  Ingredients

  • 1/4 Cup mayonnaise

  • 1 Tablespoon lemon juice

  • 1 Stalk Celery, finely chopped

  • 1 Tablespoon fresh parsley

  • 1 green onion, diced

  • To Taste salt and pepper

• 6

  After removing lobsters from the grill, allow to rest for 5 minutes before removing the meat from the shells and cutting into chunks.

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• 7

  Add the lobster meat into the mayo mix and gently toss.

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• 8

  Butter and toast the rolls on the Traeger, if desired, and load up with the lobster mayo mix. Enjoy!

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  Ingredients

  • 4 Roll