| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling Time | 30 minutes+ |
| Cook time | 15 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 404 |
| Fat | 21.6g |
| Saturates | 8.9g |
| Protein | 27.3g |
| Carbs | 25.9g |
| Sugars | 4.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
Remove the meat from the lobster tails. Juice half a lemon. Melt 2 tbsp butter in a pot and stir in the lemon juice. Brush the lobster meat with the lemon butter and season with salt and pepper. Place the lobster tails on the grill and cook for approx. 5-6 minutes before flipping and cooking for a further 4-5 minutes, or until the meat is opaque and cooked through. Remove from the grill and cool slightly before chopping it into bite-sized pieces.
Finely chop the chives, parsley and celery stalks. Juice a lemon. Melt 2 tbsp butter. Add these ingredients to a large bowl with the mayonnaise and mustard. Season with salt and pepper and mix until well combined. Fold in the chopped lobster tails. Cover with cling film and refrigerate for at least 30 minutes.
Meanwhile, prepare the rolls. Slice off the sides of each hot dog roll to give them the classic lobster roll ‘look’ then slice the hot dog buns in half, making sure not to slice all the way through. Brush the outside of each hot dog bun with the melted butter. With your grill still at medium-high heat, place the buns on the grill and toast until golden brown and crispy, approx. 2-3 minutes per side. Be careful not to burn them. Once toasted, remove the buns from the grill and allow them to cool slightly. Open each bun and generously fill with the chilled lobster mix. Scatter over some extra chives.
Serve the rolls immediately with lemon wedges on the side.
