Buttery lobster rolls

Ever since trying fresh lobster straight off the grill on a boat just off the coast of Catalina Island during a spring break cruise stop, I have been HOOKED. This is my version, with, of course, my favourite herb - dill, butter, mayo, crisp spring onions, crunchy celery and chives to top it off. Lobster may seem intimidating, so for those looking to dive in, definitely recommend starting with lobster tail, which you can buy frozen at your local fishmonger. I grilled mine up on my George Foreman Smokeless Grill. Do I need to tell you how in love I am with it? Nah, watch the video and you’ll see all the magic it can do.

Ingredients:
2 defrosted lobster tails
2 spring onions, chopped finely
1 celery stick, chopped finely
1 small handful dill (stalks removed) chopped
1 large tbsp mayo
⅓ cup melted butter
2 brioche hot dog buns
+ salt and pepper for seasoning

Heat your grill. In the meantime, cut your lobster tails so they will sit flat (see my stories for an extra how-to). Slide your finger underneath the shell and the meat so as to separate the two, but leave it in the shell. Salt, pepper + lather in melted butter, pop on the grill for 3 mins facedown. Then flip, add more butter and grill face up for just a minute (or less). When ready, remove the meat from the shell, chop up and mix together with the rest of your melted butter and all other ingredients except chives. Pop lobster mix into your buns (grilled, too, if you like) and serve up with cracked pepper and chives on top.

You can also use code GEMTAKES15 for ££ off the entire George Foreman website!