Grilled Lobster Rolls

Courtesy of BGETeamGreen Member Chris Robertson aka cookinwithswiss

2-4 Hours
15 Minutes


  • lobster tails, butterflied 
  • 2 1/2 tablespoons (38 ml) mayonnaise 
  • celery stalk, chopped finely 
  • 2 tablespoons (30 ml) lemon juice 
  • 1 tablespoon (15 ml) of fresh chives 
  • 1 teaspoon (5 ml) Tony Chachere's Original Creole Seasoning 
  •  Green onions, chopped 
  •  Big Green Egg Nashville Hot Seasoning 
  •  Old Bay® Seasoning 
  • 2 tablespoons (30 ml) butter, melted 
  • 1/4 lemon, juiced 
  • sprig of rosemary 
  • rolls 


Step 1

Two hours before cooking, mix together mayonnaise, celery, lemon juice, chives, and Tony's Seasoning. Top with the green onions and refrigerate.

Step 2

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 400°F/204°C.

Step 3

Season the lobster with the Nashville Hot and Old Bay. Cook indirectly until the lobster reaches an internal temperature of 135°F/57°C. Transfer to direct cooking and cook meat side down for two minutes on each side until grill marks show.

Step 4

While the lobster is cooking mix together the butter and the lemon. Base the lobster with the lemon butter mixture using the rosemary sprig as a brush right before removing the lobster from the EGG.

Step 5

Toast the rolls on the direct side of the EGG. Once the rolls are to the desired doneness remove from the EGG. Coat the roll with the premade sauce, stuff with lobster, and serve immediately.

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