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.
Servings: 2
Calories:
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
- ? tsp Tarragon - chopped divided
- ? 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.
