How to make
1clove garlic, finely grated or pressed
3/4 cup (188 mL)plain 2% Greek yogurt or Skyr
1 tsp (5 mL)fresh lime juice or fresh lemon juice
1/2 tsp (2 mL)pure maple syrup or honey
Pinch (0.5 mL)each salt and black pepper
12fresh chives, chopped (or sliced green onions, to taste)
1mini cucumber, finely chopped (or 1/3 cup/83 mL chopped English cucumber)
1/2 cup (125 mL)fresh strawberries, hulled and chopped
1 cup (250 mL)lightly packed fresh herbs, such as basil, dill, mint or tarragon, chopped
- vegetable oil, for grilling
2 packages (200g each) 8 skewers frozenPC Butter & Lemon Grilling Lobster Tail Skewers
4hot dog buns
2 tsp (10 mL)unsalted butter, melted
4leaves Boston or green leaf lettuce
How to make
- Step 1
Sauce: Stir together garlic, yogurt, lime juice, maple syrup, salt and pepper in bowl. Add chives, cucumber, strawberries and herbs; stir gently to combine. Cover and refrigerate until needed.
- Step 2
Lobster Rolls: Preheat barbecue to medium. Oil grill. Arrange frozen lobster skewers, shell side down, on grill. Cook, lid down, turning once, until opaque throughout, 23 to 25 minutes. In last few minutes of cooking, lightly brush buns with butter and add to grill; cook, turning once, until light golden, about 2 minutes.
- Step 3
Remove lobster meat from shells and skewers. Place lettuce in buns and spoon in sauce, dividing evenly. Add lobster to buns, dividing evenly.
- Try this:
Serve with fries or kettle-cooked chips.