Smoked Lobster Roll with Old Bay Potato Chips
Whats better than a lobster roll? A smoked lobster roll! I’m giving my lobster a little hint of a smoke on my Traeger, with apple and hickory pellets, tossing it on some brioche buns and servicing it up with ol bay seasoned potato chips. This is a treat I always crave during the summer!
When you’re a few thousand miles from the east coast, having a good smoked lobster roll comes few and far between, and are dictated by the market price of lobster. This week I was able to get lobster at a killer price making for a special dinner treat for the wife and I.
I’ll play it safe with the picky eater and grill him up a hot dog!
I smoked my lobster tails hot and fast. You could totally do them low and slow, but I don’t know how much time you want to spend sitting around waiting for a lobster roll. If you’re doing this out of pure passion, smoke your lobster on low for about and hour and a half at 225 until the internal temp is is about 135 F.
I cooked these at around 325 and cut the time down to about 30 minutes. Just long enough for the lobster to start taking on some smokey flavor!
For the wood you can go from using something like alder which is traditionally used for seafood, but I like to blend a 50/50 applewood and hickory.
The chips and mayo mixture comes together while your lobster is cooling down (or serve it warm, I’m not here to judge!). Tossing some good quality chips in some old bay seasoning just brings this summer meal together so perfectly.
So toast up a brioche bun, load them up with your lobster, squeeze a little lemon on, and enjoy your smoked lobster roll!
Smoked Lobster Roll with Old Bay Potato Chips
Ingredients
- 1 lb lobster meat 5-6 lobster tails depending on size
- 1 tbsp melted butter
- 1/4 cup mayonaise
- 1 tbsp lemon juice about half a lemon
- 2 stalks celery
- 1 whole picke
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 sprigs fresh dill
- 4 whole brioche rolls
- 1 bag potato chips
- 1 tsp old bay seasoning
Instructions
- Preheat your smoker to 325. Butterfly your lobster tails and place in the smoker with a little butter on top of the meat. Take out of the smoker once internal temperature is around 135 F. Place immediatly on ice to cool down.
- While the lobster is cooling, chop your celery, pickles, and dill and place in a bowl with mayonaise, lemon juice, salt and ground cayenne pepper. Optionally you can sprinkle in some of that old bay seasoning while you're at it. Mix together and set aside.
- Once lobster meat is cool, Remove meat from the shells, and chop into bite size pieces. Stir into your mayo mixture. Lightly butter brioche buns and toast on a pan. Load up each but with lobster filling.
- For the old bay potato chips, toss chips in a bowl with old bay seasoning. Serve along side lobster rolls and enjoy!!
