Whether you’re team butter or team mayo on your lobster rolls, this recipe lets you have it both ways. It features yuzu, a vibrant East Asian citrus with a delicate flavor profile reminiscent of lemon, mandarin orange, and grapefruit. The lobster is grilled with a yuzu butter, then paired with a light slaw with a yuzu-mayo dressing. The result is a uniquely bright and flavorful lobster roll that combines the best of both worlds.
Grilled Lobster Rolls with Yuzu Butter
Team mayo or team butter? We’re team both.
Rhoda Boone, Culinary Director
- For the Yuzu Slaw:
- For the Yuzu Butter:
- For the Lobster Rolls:
- 1.
To make the Yuzu Slaw, add mayonnaise, yuzu juice, a pinch of salt, and Old Bay to a large bowl. Whisk to combine. Add cabbage, celery, and chives and toss with Tongs to completely coat. Taste and adjust seasoning with yuzu, Old Bay, and salt as needed. Let sit while you prepare the rest of the components, or chill, up to overnight, if making in advance.
- 2.
To make the Yuzu Butter, heat a Stainless Clad Butter Warmer over medium. Add butter and cook until melted. Remove from heat, whisk in yuzu juice, and season to taste with salt.
- 3.
Prepare a Grill for direct cooking over medium heat and make sure the Grill is clean. Using a pair of kitchen shears, cut lengthwise down the center of the hard top hard shell of the lobster tails to expose the lobster meat. Pro tip: to prevent lobster tails from curling while cooking, carefully insert a metal or soaked wooden skewer lengthwise through the flesh.
- 4.
Drizzle the lobster meat with Yuzu Butter then turn flesh-side down on the Grill. Grill until the meat is opaque, 3–5 minutes, depending on the size of the tails. Flip tails flesh-side up, drizzle with more Yuzu Butter, and continue to grill until the meat is slightly firm and fully cooked, about 3 minutes more. Remove from Grill and let cool slightly.
- 5.
If you’re using standard hot dog buns and want the New-England look, use a serrated Bread Knife to slightly trim the ends to create a more rectangular shape. Reheat the reserved Yuzu Butter if necessary and brush it on the sides of the buns. Toast buns until golden brown on both sides, about 1 minute per side.
- 6.
Remove lobster meat from shell and chop into large chunks. Add to a bowl and top with any remaining Yuzu Butter. If lobster has gotten cold, you can gently reheat it with the butter in a Stainless or CeramiClad™ Frying Pan.
- 7.
Line each bun with a little slaw, then top with lobster meat and chives. Serve with extra slaw on the side and chips, if desired.
