Who doesn’t love a creamy, meaty lobster roll? Pair that with fillet steak for the ultimate indulgence.
Cooking InstructionsDownload PDF
Fill a large pot with salted water and bring to a rolling boil.
Add the lobster tails and cover. Boil the tails until bright red, approx. 6 minutes. Drain and place in ice water for 5 minutes.
Remove the shell from the tails then cut into large chunks.
Juice the lemon and chop the parsley.
In a medium bowl, combine the lobster meat, mayonnaise, lemon juice, and parsley. Season with ½ tsp salt and ½ tsp freshly ground pepper, and mix well. Cover and refrigerate for at least 1 hour or until chilled.
Prepare a BBQ to a medium hot.
Meanwhile, brush 1 tbsp of oil over the steaks and season well with 1 tsp of salt and freshly ground pepper.
Place the steak on the grid and grill for 3-4 minutes on either side. Remove from the BBQ and set aside for 5 minutes to rest before slicing.
Slice the hot dog buns in half from the top and brush with olive oil. Fill each bun with the lobster mixture and top with the sliced steak.