Grilled Lobster Rolls

Lobster rolls are the definition of summer. Tender buttery lobster with grilled fennel, tarragon and freshly squeezed lemon make these grilled lobster rolls epically delicious and a must have for the summer.

Make prep easy with already cooked real lobster meat from the frozen food section of the grocery store or if you’re feeling it, grill up some lobster tails.

Make it an Easy Weeknight Dinner

Save time and money, skip the full lobster. For lobster rolls, we only need the meat so although lobsters and lobster tails are impressive, it’s not worth the work.

I used real lobster meat from the frozen food section. It’s ready to eat and speeds up the prep process because you don’t have to crack the shells. I say all of this to also say it’s up to you, and if you want to grill lobster tails you can, I have instructions on how to do that below.

Grilling Lobster, Fennel & Lemon

If you want to make homemade lobster tails from scratch, it’s so easy to grill. They only take 5-7 minutes to cook. Once the shells turn bright red, they are perfectly cooked with tender lobster meat on the inside. To keep the lobster tails from curling up, stick a skewer through them so they stay straight making them easier to crack open.

Over medium high heat, add fennel and lemon to the grill with the lobster tails. Grill until the lobster tails are red, the fennel and lemon have grill marks and are soft.

If you are using the from-frozen lobster, the meat is already cooked. To avoid overcooking the lobster, start the fennel and lemon before adding the frozen lobster meat. Cook until the lobster meat is warmed through, it should only take a few quick minutes.

Grilling fennel and lemon softens their flavors, it will take the harsh rawness away, making them slightly sweeter, ideal to pair with buttery lobster.

The Lobster Roll Filling

I love to keep the lobster roll lobster-y without a lot of extra filling. Toss together the chunks of lobster meat and the thinly sliced grilled fennel with a couple tablespoons of mayo, salt, pepper, dill and tarragon.

Keep the green fennel fawns for garnish and a little extra pizzazz.

Grilled Lobster Rolls

Lobster rolls are the definition of summer. The tender buttery lobster tossed in with fennel, tarragon and freshly squeezed lemon makes these grilled lobster rolls epically delicious and a must have for the summer.

5 from 1 vote

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Course: Lunch, Weeknight Dinner

Cuisine: American

Keyword: lobster, sandwhich, summer, easy recipe

Prep Time: 20 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 27 minutes minutes

Servings: 2

1x2x3x

Ingredients

• 1 Fennel Bulb save the fawns for garnish
• 1 Lemon
• 4 TBSP Butter
• 1 Bay Leaf
• 8 oz Frozen Lobster Meat I used Luke's Brand
• ⅓ tsp Tarragon - chopped divided
• ⅕ tsp Salt
• 2 TBSP Mayonnaise
• A pinch Black Pepper
• ¼ tsp Dill (you can use dry or fresh)
• Ciabatta Rolls or any other roll of choice
• Arugula

Instructions

• Cut the fennel and lemon in half. Over a medium high heat grill, add the butter, bay leaf, fennel and lemon, sliced side down, to get grill marks, flipping occasionally.

  If using an outside grill, you can melt the butter and brush it onto the fennel and lobster.
• After the fennel and lemon soften, rub the sliced-side down over the grill to add flavor. Add your frozen lobster meat. Sprinkle on ¼ tsp of chopped tarragon and a pinch or two of salt. Cook until the lobster meat is warmed through, about 3 minutes. Squeeze grilled lemon juice over the lobster meat. Remove from the heat.

  If using an outside grill, you can melt the butter and brush it onto the fennel and lobster.
  
• If you are grilling whole lobster tails: skewer the lobster tails so that they stay straight. Over a medium high heat grill, add the butter, halved fennel and halved lemon, slice side down for grill marks. Add the lobster tails.

  Cook the fennel and lemon until soft and the lobster tails are red, about 5-7 minutes.

  Once the lobster is cooked, remove the meat, squeeze grilled lemon juice over it and the sprinkle on ¼ tsp tarragon and a pinch or two of salt.

  If using an outside grill, you can melt the butter and brush it onto the fennel and lobster.
  
• Let the lobster and fennel cool slightly. Thinly slice the fennel. Chop the lobster meat if you want it to be more bite-size.
  
• In a small bowl, mix together the mayonnaise, a pinch of salt, a pinch of black pepper, dill and the remainder ¼ tarragon. Add it to the bowl of fennel and lobster and gently toss until evenly coated.
  
• Grill your rolls (optional). Split the top of your ciabatta rolls and remove some of the bread to make room for the lobster filling. Add in your arugula. Overstuff with your lobster filling. Sprinkle on a few fennel fawns.