Outdoor Grilling

Smoked Lobster Roll

Makes 4-6 lobster rolls

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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.

  1. Smoked Lobster Roll-1
  2. Smoked Lobster Roll-2
  1. Smoked Lobster Roll-1
  2. Smoked Lobster Roll-2

Ingredients

  • 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

Preparation

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

This recipe was prepared with

30" Electric Smoker

30" Electric Smoker

$299.99

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