Blue Water Grill – Chef Matt Hughes
BWG Lobster Sandwich
Serves 4
1/4 cup mayonnaise
1 small stalk celery, peeled and minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh chives
2 teaspoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional)
2 cups diced cooked lobster meat (meat from 4 one pound lobsters)
2 teaspoons unsalted butter, room temperature
4 Brioche rolls
1 English cucumber sliced and dressed with lemon Juice
8 sliced applewood smoked bacon (cooked)
1 avocado
Baby arugula
1 tomato
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Spicy Herbed Butter:
1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
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Table of contents for Grilling Lobster Tails in 3 Easy Steps
- Grilling Lobster Tails Step 1: How to Kill a Live Lobster
- Grilling Lobster Tails Step 2: Preparing Lobster Tails
- Grilling Lobster Tails Step 3: Lobster Tails on the Grill
Now for the last step- cooking the lobster tails on the grill.
- Place the claws still encased in the cracked shell on the hotter part of the grates.
- Salt and pepper the inside open half of the lobster and grill it 2-3 minutes
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