With the weather getting warmer there can be nothing better than dining al fresco so try these recipes from Traeger, makers of world-leading premium wood pellet BBQs
Grilled Lobster Tails
Prep time: 10 mins | Cook time: 25 mins | Serves: 2
This is wood-fired flavour, from the sea to your backyard. Simply cut a slit to butterfly the lobster tails, pour the butter mixture, then let our signature heat and smoke do the rest.
• 2 lobster tails
• 8 Tablespoon butter
• 6 Teaspoon lemon juice
• 1 Teaspoon paprika
• 1/4 Teaspoon garlic salt
• 1/4 Teaspoon Traeger Fin & Feather Rub
• 1/4 Teaspoon freshly ground black pepper
• 2 Tablespoon fresh chopped parsley
1. Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears.
2. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail).
3. Make a slit down the middle of the meat to butterfly it open on top.
4. Place the lobster tails on a rimmed baking sheet.
5. Melt the butter in a small saucepan over medium-low heat. Whisk in the lemon juice, paprika, garlic salt, Traeger Fin & Feature Rub, pepper and parsley.
6. Pour about 1 tablespoon of the butter mixture over each lobster tail. Keep the remaining butter mixture warm.
7. When ready to cook, set Traeger temperature to 260°C and preheat, lid closed for 15 minutes.
8. Remove the lobster tails from the baking sheet and arrange them directly on the grill grate. Cook for 25 to 30 minutes, or until the meat is white and opaque.
9. Transfer lobster tails to a platter and serve with the reserved butter mixture. Enjoy!
Roasted Sheet Pan Salmon with Spring Veg and Pesto
Prep time: 10 mins | Cook time: 12 mins | Serves: 4
The beauty of this recipe is that it all cooks together in 10-12 minutes! Salmon is such a crowd-pleaser on the grill and is a perfect match for these spring vegetables with pesto. But how often do we focus on crispy salmon skin? This recipe cooks the salmon with the skin side up for a beautiful presentation for those who love the skin. And if you don’t care for it? No worries! Cook it skin-side down and it will still be beautiful.
• 4 Salmon pieces (100g), skin on, pin bones removed
• 3 tablespoons olive oil
• Rock salt and freshly ground black pepper
• 16 fresh asparagus spears, sliced into 2.5cm pieces
• 180g cherry tomatoes, rinsed and halved
• 300g sugar snap peas
• 1 1/2 lemons halved
• 85g fresh pesto
• 2/3 lemon, zested
• Fresh basil leaves for garnish
1. When ready to cook, set the temperature to high and preheat, lid closed for 15 minutes.
2. Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.
3. Place the asparagus, sugar snap peas and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.
4. Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes at 80°C.
5. After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 60°C and can be flaked with a fork.
6. Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Sprinkle the lemon zest over the top of the fish and vegetables and add a few basil leaves for garnish. Serve immediately. Enjoy!