Dr. BBQ’s Lobster Rolls An original recipe from Ray Lampe, Dr. BBQ
4 tbsp butter, divided
3 lobster tails, about 7 ounces each
½ cup mayonnaise
Zest from ½ of a orange
1/3 cup finely chopped celery
Pinch dried tarragon
6 hot dog buns, top split if available
Prepare the EGG for indirect cooking at 350°F/177°C. Split the top of the lobster shells and pull the meat out to rest on top. Cut a few slits in the meat so the lobster will cook evenly. (You can have your fish monger do this for you) Place the tails on a fish grid and season lightly with salt and pepper. Melt two tablespoons of butter and mix in a pinch of garlic powder. Brush the tails liberally with the butter.
Place in the EGG and cook until the tails are firm to the touch, about 25 minutes. Remove and let cool. Meanwhile make the dressing by mixing the ingredients together in a large bowl. Remove the ConvEGGtor and adjust the EGG to cook direct at 350°F/177°C. Melt the remaining butter and mix in a pinch of garlic powder. Brush the sides of the rolls and grill them for 2 to 3 minutes on each side until golden brown.
Remove the lobster meat from the shells and cut into large dice. Add to the dressing and mix well. Line each bun with a few spinach leaves. Top each with an equal portion of the lobster mix.