Outdoor Grilling
Smoked Lobster Roll
Makes 4-6 lobster rolls
Smoked Lobster Roll
Makes 4-6 lobster rolls
Summer and lobster go hand in hand. These lobster rolls are smoked to add depth to flavor then tossed in mayonnaise mixture along with smoked corn and brightened with lemon juice and fresh herbs.
Ingrédients
- 2Whole lobsters
- 2Corn-on-cob
- 1 tablespoon Olive oil
- 1 teaspoonKosher salt
- ¼ teaspoonBlack pepper
- 4 Split-top hot dog buns
- 2 tablespoonsButter, for buns
- ⅓ cupMayonnaise
- 1 teaspoonDijon mustard
- 2 cloves Garlic, finely chopped
- 1 teaspoon Fresh squeezed lemon juice
- 1 teaspoonFresh chopped flat leaf parsley
- 1 teaspoonFresh chopped chives
- ½ teaspoonFresh chopped tarragon
- 1 teaspoonCuisinart Chili Lime Seasoning
- 1 headButter lettuce, washed, dried and torn into leaves
Preparation
- Set smoker to 275°F
- Insert knife into top of lobster’s head
- Place lobsters on smoker
- Coat corn with oil, season with salt and pepper, and place on smoker
- Smoke for 1½ hours. Lobster internal temperature should be 140-145°F
- Remove lobster and corn from smoker and set aside to cool
- Butter rolls and smoke on top shelf for 15 minutes to desired doneness
- Meanwhile, in a large bowl combine mayonnaise, mustard, garlic, lemon juice, and herbs. Whisk to combine.
- Remove lobster meat from shell and add to mayonnaise mixture
- Cut corn off cob and add to lobster mayonnaise mixture with Cuisinart Chili Lime Seasoning, toss to combine
- Line hot dog buns with butter lettuce and top with lobster salad
