Lobster Rolls from Josh McDaniel of @jmacs_bbq using our BBQ Butter!
We had a contest for Big Game recipes using Banner Butter and @jmacs_bbq Big Game Lobster Rolls were the winning favorite!
Ingredients:
– Lobster Tails ( Appx.1-1-1/2 Tails per roll when chopped)
– Meat Church Holy Voodoo or Holy Gospel or Traeger Blackened Saskatchewan Rub
– Hoagie Rolls
– Fresh Green Onion
– Dill
– Fresh Lemons
– Dukes Mayonnaise
– Sriracha Hot Sauce
Supplies:
– Traeger Grill & Traeger Cherry Pellets, or Big Green Egg
– Small Cast Iron Pot or Saucepan to melt butter
– Basting Brush to drizzle butter
Process:
1. Rinse lobster tails, dry, and cut out the bottom of the leg section to expose the meat. Allows the outer shell to create a barrier/boat for the butter!
2. Season with any of the seasonings mentioned (prefer something with some spice) or something you prefer. Allow rubbing to set for a minute or two. In a small bowl mix 2 parts Duke’s mayo to 1 part Sriracha hot sauce or until desired spice level, place in the fridge. Chop some green onion finely and set to the side,
3. Set Traeger to 375 degrees. Once temp is reached place lobster tails on meat up let cook for 5 min.
4. Baste with BBQ banner butter (not brush so seasonings stay intact)
5. Use an internal thermometer and pull tails once 135 degrees internal. Open hoagie Rolls and Toast lightly on the grill until firm.
6. Remove meat from tails and chop on cutting board, leaving pieces med-large.
7. Take Sriracha Mayo mixture and spread on toasted hoagie roll on both sides. ( I like a good amount on mine for contrasting flavor)
8. Spread a good handful of lobster meat across hoagie. Baste with a bit more butter & squeeze one lemon slice.
9. Top/garnish with fresh dill, green onion, and a bit more seasoning.
Serve Hot and Fresh so bread stays crisp! Enjoy!
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