Smoked Lobster with Apple Fennel Slaw and Lemon Herb Butter

Special Thanks to Chef Bradley Yip for sharing this recipe with us as we bring the 2025 Barbecue’N Across Canada recipe series to inspire your grilling adventures. In December we feature recipes from the great Province of Nova Scotia.

Click HERE to learn more about Chef Bradley.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Serves: 4

INGREDIENTS:

Lobster

•   4 whole lobsters, cleaned and split in half
•   Salt and pepper to taste

Apple Fennel Slaw

•   1 cup (100g) green apple, julienned
•   1 cup (100g) fennel bulb, thinly sliced
•   1/4 cup (60ml) lemon juice
•   2 tbsp. (30ml) olive oil
•   Salt and pepper to taste

Lemon Herb Butter

•   1/4 cup (60g) unsalted butter, melted
•   1 tbsp. (15ml) lemon juice
•   1 tbsp. (3g) fresh parsley, chopped
•   1 tbsp. (3g) fresh chives, chopped

INSTRUCTIONS:

1. Prepare and Smoke the Lobster (on your Big Green Egg): Preheat the large Big Green Egg to 225°F (107°C). Season lobster halves with a little salt and pepper. Place the lobster, shell-side down, on the grill and smoke for 45-60 minutes, until the meat is opaque.
2. Apple Fennel Slaw: In a bowl, combine julienned apple, fennel, lemon juice, olive oil, salt, and pepper. Toss to combine and let sit for 15 minutes to meld flavors.
3. Lemon Herb Butter: Mix melted butter, lemon juice, parsley, and chives in a small bowl.
4. Serve: Plate the smoked lobster with a drizzle of lemon herb butter and a side of apple fennel slaw.

Chef's Notes

• Substitute lobster with large shrimp or scallops if preferred.
• The slaw’s crisp acidity balances the richness of the smoked lobster.

 Enjoy!