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Lobster Roll with Tomato Jam

Lobster Roll with Tomato Jam

By Timothy Hollingsworth

Chef Tim Hollingsworth calls this sandwich “the most epic lobster roll in the world.” And we agree. Made with smoked lobster bathed in butter and paired with sweet tomato jam, tangy cornichons, and crisp celery ribbons, his take on the classic is unbelievably delicious.

Prep Time

20 Min

Cook Time

25 Min

Pellets

Cherry

Ingredients

This recipe serves:

2

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Units of Measurement:
Lobster
2 lobster tails, fresh or thawed
Kosher salt
Freshly ground black pepper
Aleppo pepper
1 Pound unsalted butter
Homemade or store-bought tomato jam
2 split-top hot dog rolls, preferably brioche
Rolls
2 celery stalks
4 cornichons
2 Teaspoon chopped chives, plus more for serving
2 Teaspoon finely chopped red onion
2 Teaspoon fresh chopped fresh dill
Freshly ground black pepper
2 Teaspoon finely grated lemon zest
2 Teaspoon fresh lemon juice

Steps

  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

    225 ˚F / 107 ˚C

  • 2

    For the lobster: Using kitchen shears, cut a slit down the center of the underside of each lobster tail, down to the tail fan. Scoop around the shell and gently loosen the meat and lift it from the shell a little bit. Season each tail with a little salt, black pepper, and Aleppo pepper. Place the lobster tails on a small sheet pan, transfer to the grill grates, and smoke for about 25 minutes. (They will not be fully cooked at this point.)

    225 ˚F / 107 ˚C

    00:25

  • 3

    Meanwhile, melt the butter in a small saucepan and keep warm.

  • 4

    Pull the lobster meat out of the shell, cut it 1- to 2-inch inch pieces, and transfer the pieces to the pan with butter. Place the pan on the grill for a few minutes to finish cooking the lobster (it should look opaque) and to keep it warm.

  • 5

    Prepare the celery and cornichons: Have ready a small bowl of ice water. Cut 2 of the celery stalks in half lengthwise and then into 2- to 3-inch pieces. Using a peeler, shave the celery into the ice water to keep the celery ribbons crisp and to make them curl. With a peeler or a mandolin, shave 2 of the cornichon, then finely dice the other two. Reserve them separately.

  • 6

    Using a slotted spoon or similar and reserving the butter, transfer the cooked lobster and a little of the butter to a medium bowl. Add some of the chopped cornichon, the chives, onion, dill, black pepper, lemon zest, and juice. Season with a good pinch of sea salt. Toss gently, taste, and season to taste with more salt, pepper, or lemon juice.

  • 7

    Assemble the rolls: Spread the tomato jam on the bottom of each roll then top with the lobster mixture. Season with more black pepper, lemon zest, and juice. Top with the shaved celery and shaved cornichons, chives, and dill sprigs if you like. Drizzle with some of the reserved melted butter because, why not? Enjoy!

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