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Grilled Cajun Lobster Rolls

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4-6 people

Summer’s still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the grill going, and bring Creole flavor to your dinner table!

Grilled Cajun Lobster Rolls

Shop Tony's Flavors In This Recipe

Ingredients

  • 6 lobster tails

  • 1/4 cup butter, melted

  • 1 teaspoon Tony Chachere’s Original Creole Seasoning

  • split buns or hot dog buns

  • For the Dressing: 

  • 1/2 cup mayonnaise

  • 2 tablespoons lemon juice

  • 1 teaspoon Tony Chachere’s Original Creole Seasoning

  • 2 stalks diced celery

  • 1/4 cup chopped chives
  • Clear

Directions

  1. Preheat grill to medium-high heat.
  2. Use kitchen shears and cut down the center of the lobster lengthwise, stopping at the tail fins. Use a butter knife to gently loosen lobster meat from the shell, leaving the end attached to the tail. Insert a skewer through the lobster so it stays flat on the grill.
  3. Mix together 2 tablespoons melted butter with 1 teaspoon Tony Chachere’s Original Creole Seasoning.
  4. Add lobster tails to the grill, flesh side down and cook for 5-6 minutes.
  5. Flip them shell side down and brush the meat with the butter and seasoning mixture. Cook for another 5 minutes.
  6. Remove the lobster tails and let them cool.
  7. Meanwhile, mix together mayonnaise, lemon juice, Tony Chachere’s Creole Seasoning, celery, and chives and set aside.
  8. Remove the cooled lobster meat from the shell and give it a slight chop. Mix the meat with half of the mayo mixture until coated. Reserve the other half for dipping or adding extra when serving.
  9. Take the remaining butter and brush the buns to toast them until browned.
  10. Layer plenty of the lobster meat into each bun and top with a little extra Tony Chachere’s Creole seasoning and chives to serve.

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