Smoked Lobster Roll
- 2 live lobsters or 3 lobster tails
- 1 clove garlic, finely minced
- 1/2 cup butter, melted
- 1 cup mayonnaise
- 1 green onion, chopped
- 1 teaspoon dill
- 1/2 lemon, juiced
- Salt and pepper to taste
- 4 buns
Preheat pellet grill to high smoke.
If using live lobsters, place lobsters in freezer for about 10 minutes. Then remove from freezer and place on cutting board with towel. Find the cross section behind the eyes on the back of the head. Instantly push a sharp knife through the lobster to the cutting board. This will instantly dispatch to lobster. Remove the tail by cutting between the last joint on the tail and the body.
Add garlic to melted butter. Using a sharp knife or kitchen sheers and split the tail to expose the meat. Brush with garlic butter.
Place lobster on the grill and smoke until meat reaches 135 degrees F. About an hour.
Remove the lobster and cool completely, then remove the meat and place in a mixing bowl. If using claw meat, remove from the body and crack open by using the back side of a chef's knife.
Mix lobster meat with mayonnaise, green onion, dill, and lemon, salt and pepper. Keep cool.
Brush buns with butter and toast on flat top grill. Load the lobster mix in toasted buns and serve with Old Bay Potato Chips on the side.