Ingredients
Equipment
Method
- Split lobster tails down center of shell. Run metal skewers lengthwise through meat to prevent curling.
- Preheat grill to 375 to 400°F. Clean and oil grates. Place cast iron pan on grill to preheat.
- Grill lobster tails meat-side down 3 minutes. Flip shell-side down. Grill 3 more minutes until internal temperature reaches 140°F. Remove and rest.
- Remove skewers and lobster meat from shells. Cut into bite-sized pieces (½ to ¾ inch chunks).
- In preheated cast iron pan on grill, melt 8 oz butter. Add sliced celery. Sauté 2 to 3 minutes. Add minced garlic. Cook 30 to 45 seconds until fragrant.
- Add Cajun seasoning. Stir to combine. Add cut lobster meat. Gently fold to coat with butter. Add chopped chives. Remove from heat.
- Spread mayo on outside of brioche buns. Toast mayo-side down on grill 1 to 2 minutes until golden.
- Fill toasted buns with garlic butter lobster mixture (4 to 5 oz per roll). Drizzle extra butter from pan over top. Garnish with more chives. Serve immediately.
Nutrition
Notes
Pull lobster at exactly 140°F internal temperature. Higher temps create rubbery texture. Lower temps are undercooked.
Skewers prevent curling and promote even cooking. Essential for good results.
Brioche buns work better than traditional split-top rolls for butter-based preparation. Richness complements garlic butter.
Toast with mayo on outside. Creates crispy, golden crust without burnt butter flavor.
Use freshly minced garlic, not jarred. Fresh garlic has better flavor and aroma. Don't let garlic brown. Cook just until fragrant, 30 to 45 seconds. Browned garlic tastes bitter.
Sauté celery to soften slightly. Raw celery is too crunchy for this preparation.
Serve immediately. Butter soaks into bun over time. Best within 5 minutes of assembly.
Optional lemon squeeze adds brightness that balances rich butter.