Grilled Lobster Roll
Farideh (@farideh) is back with lobster rolls: Cooked in the Gozney Arc XL, garlic-chili butter brushed, tucked in brioche, topped with lemony crisp crumbs.
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
Ingredients
- Serves
- 1
Recommended Equipment
-
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Instructions
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Step 1
Preheat the Gozney to 370 - 425°C / 700 - 800°F. Place a medium cast iron skillet in the oven with the butter for the crumbs until melted. Add the oyster crackers, garlic salt and Aleppo pepper, then cook for around 3 minutes, stirring every 20 seconds, until the crackers are toasted. Remove from the oven, grate over the lemon zest and stir. Set aside to cool.
Step 2
To prepare the lobster butter, place a small heatproof skillet in the oven to melt the butter. Add the grated garlic and chopped chilli, ensure it doesn’t burn, it will cook quickly.
Step 3
To cook the lobster, place the lobster halves cut - side up into a cast iron skillet. Brush with some of the butter mixture and cook, turning occasionally, for around 15 minutes until cooked through. Remove from the oven, allow to cool slightly, then pick ou t the meat. Toss the meat in the butter mixture and return to the oven briefly to warm through.
Step 4
To toast the roll, place a cast iron skillet in the oven until hot. Brush the outside of the brioche with softened butter and toast in the skillet, turning once , until golden, about 1 minute per side.
Step 5
To assemble, toss the lobster meat with the chives and fill the toasted brioche roll. Sprinkle with the oyster cracker crumbs and extra chives. Serve hot with potato chips and lemon wedges.
