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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Lobster Rolls

  • People

    Serves 4

  • Grilling Time

    6 to 7 min.

  • Prep Time

    25 min.

  • Chilling Time

    1 h

Serves 4
Grilling Time
6 to 7 min.
Prep Time
25 min.
Chilling Time
1 h

the Ingredients

20151023095350 Wtg Seafood 13
  • 3 large garlic cloves, lightly crushed
  • 85 grams (¾ stick) salted butter
  • 4 Maine lobster tails, each about 170 grams
  • Kosher salt
  • 60 millilitres mayonnaise
  • 1 plum tomato, seeded and cut into 0.5 centimetre dice
  • 2 tablespoons minced scallion (white and light green parts only)
  • 2 teaspoons fresh lemon juice
  • Hot pepper sauce
  • 2 teaspoons chopped fresh chervil leaves
  • 4 hot dog buns, preferably top-split
  • 2 leaves heart of romaine, shredded


  • 01 In a small saucepan over medium–low heat on the stove, warm the garlic and butter until the butter melts. Set aside about 2 tablespoons for brushing on the buns.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 Carefully cut the lobster tails lengthwise in half. Season the meat with a little salt and brush some of the garlic butter over the surface of each one. Brush the cooking grates clean. Grill the lobster, meat-side down first, over direct medium heat, with the lid open, until the meat is opaque, 2 to 3 minutes. Turn the tails over, brush with more garlic butter and continue to grill until the meat is slightly firm, about 3 minutes more. Remove from the grill and let cool completely.
  • 04 In a large bowl combine the mayonnaise, tomato, scallion and lemon juice. Season with salt and hot sauce. Remove the lobster meat from the shells and cut into 1 centimetre pieces. Add the lobster meat to the mayonnaise mixture. For best flavour, cover and chill at least 1 hour. Mix in the chervil just before serving.
  • 05 For standard buns, using a serrated knife, trim a very thin layer of the crust from the sides of each bun to expose more of the inner crumb and give them a slightly rectangular shape. (Lobster rolls are traditionally served in split-top buns.) Reheat the reserved garlic butter and brush it on the outside of the buns. Toast the buns over direct medium heat until golden brown on both sides, about 1 minute, turning once.
  • 06 Divide the lettuce and lobster mixture among the buns and serve.