grilled lobster roll

It wasn’t that long ago that I found out there are two styles of lobster roll. The version I had many times was the cold or ‘Maine’ style. I wasn’t aware of the warm lobster tossed in only butter, also known as ‘Conneticut’ style. Well, I know now and I love them both for different reasons.

This lobster roll is something of a marriage of the two styles, but with a southern twist. The lobster is fire grilled with a dry rub, tossed in an Alabama style white sauce and topped with a southern classic: bread & butter pickles. So easy.

Alabama white sauce

  • 1 cup of Duke’s mayo

  • 1/4 cup of apple cider vinegar

  • a few tablespoons of spicy brown mustard

  • 1 tablespoon of honey

  • 1 tablespoon of prepared horseradish

  • a pinch of salt

  • a dash of cayenne

  • a good dash of your favorite bbq dry rub (we used Memphis BBQ Supply’s Shotwell Rub)

Whisk all ingredients together and enjoy!

lobster tails

  • lobster tails, split lengthwise

  • melted butter

  • your favorite dry rub

Brush the lobster with the butter and apply lots of your good ol dry rub. Cook them flesh side down over an open fire. This won’t take long at all. Maybe 2-3 minutes on a hot fire. Turn them over on the shell side at the end for just a few seconds. Chop the meat up, place on a split and toasted brioche but, add the Alabama white sauce and top with pickles and onion.

Jared Rawlinson