By Traeger Kitchen
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.
|2 Tablespoon||butter, melted|
|1/4||Old Bay Seasoning|
|3 1/2 Teaspoon||lemon juice|
|1 Stalk||Celery, finely chopped|
|1 Tablespoon||fresh parsley|
|1||green onion, diced|
|To Taste||salt and pepper|
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.
4 Lobster Tail
In a small bowl melt the butter and mix with the Old Bay Seasoning and the 1/2 teaspoon lemon juice.
2 Tablespoon butter, melted
1/4 Old Bay Seasoning
1/2 Teaspoon lemon juice
When ready to cook, start the Traeger on 185 F. Preheat, lid closed, for 10-15 minutes.
165 ˚F / 74 ˚C
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.
165 ˚F / 74 ˚C
140 ˚F / 60 ˚C
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.
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
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!
In order to add notes for this recipe, you must log in or create an account.