By Traeger Kitchen
These smoke-infused grilled lobster rolls are a great way to kick-up the flavor on an East Coast favorite.
|4 Lobsters, or 4 Lobster Tails (1 1/2 lb lobster meat)
|butter, melted, plus more for rolls
|Old Bay Seasoning
|Fresh lemon juice
|rolls, split in half
|inner celery stalk, finely chopped
|green onion, diced
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 1/2 teaspoon of lemon juice.
When ready to cook, set the Traeger temperature to 185°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
185 ˚F / 85 ˚C
Insert the probe into the center of the lobster meat, avoiding the shell if possible. Place the lobster tails directly on the grill grates and pour some of the seasoned butter into the cracked shell of each lobster. Smoke the lobster tails for 1 1/2 hours, or until the internal temperature reaches 135-140°F, and the meat turns opaque.
185 ˚F / 85 ˚C
135 ˚F / 57 ˚C
Toast the rolls, if desired. Butter the cut sides of the rolls and place cut-side-down directly on the grill grates to toast.
Make the mayo sauce. In a small bowl add the mayonnaise, 1 tablespoon of lemon juice, celery, parsley, green onion, salt, and pepper, and mix well to combine.
Remove the lobsters and rolls from the grill, allow them 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. Fill the rolls with the lobster mayo mix. Enjoy!
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