Lobster Roll
The lobster roll became famous along the American East Coast for good reason. Sweet lobster meat, warm buttery bread, and a creamy lemon sauce are all you really need. This version adds lightly grilled lobster and toasted brioche rolls for an extra layer of smoky flavor from the BBQ.
Humanely dispatch the lobsters by placing them in the freezer for 1 hour. Hold the lobster firmly and quickly split the head lengthwise between the eyes toward the nose. Turn the lobster 180 degrees and continue cutting through the tail. Remove the tomalley—the soft green paste-like substance—from the head and reserve it for the sauce. Brush the flesh side with oil and sprinkle with salt.
Place the lobster halves flesh-side down on an oiled grill grate with the claws alongside them and grill for 2–3 minutes. Flip the lobsters and move them to indirect heat. Divide the butter over the lobster halves and let cook for 2 more minutes until the meat is done but not dry. Let the claws cook another 3–4 minutes.
Make the sauce by mixing the mayonnaise with the tomalley, lemon juice and zest, celery salt, and oregano. Season with pepper.
Slice the brioche rolls from the top down, stopping halfway through. Brush all sides of the bread, including the inside, with softened butter. Grill over indirect heat for about 1 minute per side until golden brown and warmed through.
Remove the lobster meat from the shells and crack the claws with lobster crackers. Cut the meat into large chunks. Melt the butter in a small skillet over indirect heat. Add the lobster meat and season with a few drops of lemon juice, salt, and pepper. Cook for no more than 1 minute and remove from the heat.
Mix in the chives and spoon the lobster filling into the brioche rolls. Spoon the buttery pan juices over the sandwiches and finish with scallions.
Serve the lobster roll with the sauce.
