Cuisinart original

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.


Makes 4-6 lobster rolls


2                            Whole lobsters

2                            Corn-on-cob

1 tablespoon           Olive oil

1 teaspoon              Kosher salt

¼ teaspoon             Black pepper

4                            Split-top hot dog buns

2 tablespoons         Butter, for buns

⅓ cup                   Mayonnaise

1 teaspoon              Dijon mustard

2 cloves                  Garlic, finely chopped

1 teaspoon              Fresh squeezed lemon juice  

1 teaspoon              Fresh chopped flat leaf parsley

1 teaspoon              Fresh chopped chives

½ teaspoon             Fresh chopped tarragon

1 teaspoon              Cuisinart Chili Lime Seasoning

1 head                    Butter lettuce, washed, dried and torn into leaves

Nutritional information

No nutrition information available


  1. Set smoker to 275°F
  2. Insert knife into top of lobster’s head
  3. Place lobsters on smoker
  4. Coat corn with oil, season with salt and pepper, and place on smoker
  5. Smoke for 1½ hours. Lobster internal temperature should be 140-145°F
  6. Remove lobster and corn from smoker and set aside to cool
  7. Butter rolls and smoke on top shelf for 15 minutes to desired doneness
  8. Meanwhile, in a large bowl combine mayonnaise, mustard, garlic, lemon juice, and herbs. Whisk to combine.
  9. Remove lobster meat from shell and add to mayonnaise mixture
  10. Cut corn off cob and add to lobster mayonnaise mixture with Cuisinart Chili Lime Seasoning, toss to combine
  11. Line hot dog buns with butter lettuce and top with lobster salad