• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    60 minutes

  • Cook time

    55 minutes

  • Total

    115 minutes

  • Amount

    6 persons

Maine lobster rolls

Lobster as street food? You see it all the time in America! Indeed, the lobster roll – a lobster sandwich – is not only on the menu at upmarket restaurants, but also at food stalls and food trucks. The lobster roll has its origins in the New England region and is particularly popular in the state of Maine, although this delicious sandwich is now known worldwide. With this recipe for lobster, we will inspire you with a delicious, kamado-style lobster sandwich deluxe. Because thanks to your Big Green Egg, you will give lobster rolls a major boost!



  • 2 lobsters of around 450 g

Court bouillon

  • 200 g carrot
  • 200 g fennel
  • 2 onions
  • 200 g leek
  • 200 g celeriac
  • 20 white peppercorns
  • 20 green cardamom pods


  • 1 avocado
  • 24 green asparagus tips
  • 8 stalks of Bimi broccoli
  • 1 tsp sushi ginger
  • 2 tbsp mayonnaise


  • 16 spring onions
  • 6 hot dog brioche buns


  • Vegetable oil, for deep frying
  • 50 g tempura flour
  • 75 ml ice-cold water


  1. For the court bouillon, cut the vegetables into coarse pieces. Crush the peppercorns and cardamom pods. Put all ingredients in a large pan, add 4½ litres of water and bring to the boil. Turn down the heat and leave to infuse for about 30 minutes. Meanwhile, light the charcoal in the Big Green Egg and heat it to 200°C with the Cast Iron Grid.
  2. Pour the court bouillon through a sieve, put it back in the pan and bring to the boil again. Prepare a large bowl of cold water. The bouillon must continue to boil when you add the lobster, so cook one lobster at a time. Add one of the lobsters and boil it for 4 minutes. Scoop the lobster out of the pan and plunge in the cold water. Boil the next lobster and then plunge it in the water too. Otherwise, the lobster will cook through.
  3. Halve the lobsters lengthwise and remove the intestinal tracts. Remove the meat from the half shells; this is the tail meat. Set aside. Crack the lobsters’ legs and claws, and remove the meat. Cut the meat from the claws into 12 equal pieces and set these aside for the tempura. Chop the rest of the meat from the legs and claws and set aside for the salad.
  4. For the salad, halve the avocado and remove the stone. Cut any hard undersides off the asparagus tips and Bimi broccoli. For the garnish, cut off the green part of the spring onions so that you are left with only the firm, lower part including the roots.


  1. Place the avocado halves on the grid with the cut sides facing down. Place the asparagus tips, Bimi broccoli and spring onions next to them, close the lid of the EGG and grill for about 2 minutes. Turn the avocado halves a quarter turn and flip the asparagus tips, Bimi broccoli and spring onions and grill for another 2 minutes.
  2. Remove the avocado and vegetables from the EGG. Place the buns on the grill, and grill both the top and bottom for about 2 minutes. Close the lid of the EGG after each action. Remove the rolls from the EGG.
  3. Cut the tops off the asparagus tips and the florets off the Bimi broccoli and finely chop the lower portions; keep the tops and florets aside for garnishing. Scoop out the avocado flesh from the peels and mash it finely. Finely chop the sushi ginger. Mix the chopped asparagus tips and Bimi broccoli stalks with the chopped lobster meat, sushi ginger, mayonnaise and salt and pepper to taste through the avocado and spoon the salad into a piping bag.
  4. For the tempura, heat the vegetable oil in a frying pan to a temperature of 200°C. Make the tempura batter by mixing the tempura flour with iced water; the batter should be about as thick as pancake batter. Pass the 12 lobster pieces from the claws through the batter and deep fry them in the hot oil for 2-3 minutes until golden brown and crispy. Scoop out of the pan and drain on kitchen paper.
  5. Cut open the buns lengthwise. Cut the meat from each half lobster tail into three equal pieces. Pipe a line of the salad into each sandwich. Divide the pieces of cooked lobster and lobster in tempura, the grilled spring onion, the Bimi broccoli florets and the tops of the asparagus tips on top and garnish with the pea shoots.

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