We enjoyed these lobster rolls with potato chips.
4 tablespoons butter, divided
3 Florida lobster tails, about 7 ounces each
1/2 cup mayonnaise
Zest from 1/2 a Florida orange
1/3 cup finely chopped celery
Pinch dried tarragon
6 buns, top split if available
Spinach or lettuce leaves
Set grill or Big Green Egg for indirect cooking at 350º
Split the top of the lobster shells and pull the meat out to rest on top. Cut a few slits in the meat so the lobster will cook evenly. Place the tails on a perforated cooking grid and season lightly with salt and pepper.
Melt two tablespoons of butter and mix in a pinch of garlic powder. Brush the tails liberally with the butter. Place in the EGG/GRILL and cook until the tails are firm to the touch, about 25 minutes: remove and let cool.
Meanwhile, make the dressing by mixing the ingredients together in a large bowl.
Melt the remaining butter and a pinch of garlic powder. Brush the sides of the rolls and grill them for 2-3 minutes on each side until golden brown. Remove the lobster meat from the shells and cut into large dice.
Add lobster to the dressing mixture and mix well. Line each bun with a few spinach/lettuce leaves and top each with an equal portion of the lobster mix.