Bobby proves why he's addicted to barbecue by grilling up some lobster tails to be served on his Hot Lobster Rolls with Lemon Tarragon Butter!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.

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Hot Lobster Roll with Lemon-Tarragon Butter
Level: Easy
Total: 45 min
Active: 45 min
Yield: 6 servings

Ingredients

Kosher salt
Two 2-pound lobsters
Canola oil, for brushing
Freshly ground black pepper
6 hot dog buns
Lemon-Tarragon Clarified Butter, warm, recipe follows

Lemon-Tarragon Clarified Butter:
2 sticks unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 fresh lemon
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pinch cayenne, optional

Directions

To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.

Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.

Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.

Lemon-Tarragon Clarified Butter:

Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.

Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

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Bobby Flay's Hot Lobster Roll | Bobby Flay's Barbecue Addiction | Food Network
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