Original Creole Seasoning 
Tony Chachere’s Chicken Sub
This isn’t your average chicken sandwich! @FirehouseGrub brings the flavor with marinated chicken, melty cheese, caramelized…
Get RecipeSummer’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!
Ingredients
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6 lobster tails
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1/4 cup butter, melted
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1 teaspoon Tony Chachere’s Original Creole Seasoning
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split buns or hot dog buns
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For the Dressing:
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1/2 cup mayonnaise
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2 tablespoons lemon juice
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1 teaspoon Tony Chachere’s Original Creole Seasoning
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2 stalks diced celery
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1/4 cup chopped chives
- Clear
Directions
- Preheat grill to medium-high heat.
- 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.
- Mix together 2 tablespoons melted butter with 1 teaspoon Tony Chachere’s Original Creole Seasoning.
- Add lobster tails to the grill, flesh side down and cook for 5-6 minutes.
- Flip them shell side down and brush the meat with the butter and seasoning mixture. Cook for another 5 minutes.
- Remove the lobster tails and let them cool.
- Meanwhile, mix together mayonnaise, lemon juice, Tony Chachere’s Creole Seasoning, celery, and chives and set aside.
- 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.
- Take the remaining butter and brush the buns to toast them until browned.
- 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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