Smoky Grilled Lobster Rolls

Smoky Grilled Lobster Rolls

June 22, 2018

If you’re looking for the best lobster, come by McGonigle’s Market on Ward Parkway at 79th Street. Happy grilling!


2 10-12 oz. lobster tails, thawed if frozen

2 tsp extra-virgin olive oil

4 hoagie rolls

1 cup snow peas

1/4 cup minced celery

1/4 cup reduced-fat mayonnaise

1 tbsp lemon juice

2 tsp lemon juice

1 tbsp minced shallot

2 tsp Dijon mustard

1 tsp chopped fresh tarragon

1/2 tsp fresh-ground pepper

1/8 tsp salt

1/4 tsp garlic powder


1Heat grill to medium-high.

2Lay lobster tails on a cutting board with the soft side of the shell facing up. Run your fingers along the inside of the shell to loosen the meat. Brush the meat with olive oil.

3Lay the tails on the grill, meat-side down and cook 5 to 6 minutes until the meat is lightly charred and the shell is beginning to turn red. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.

4When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.

5While the lobster is cooling, bring a small pan of water to a boil. Cook snow peas until bright green, about one-two minutes. Drain, refresh under cold water and slice very thinly (almost shredded). Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.

Comments are closed.

Sign Up For Our Newsletter!