Lobster Au Gratin proves that your backyard is capable of anything — and with a Summerset grill as your anchor, the menu has no ceiling. This is the kind of dish that reframes what outdoor cooking means: tender lobster, seared over direct heat, folded into a rich cream sauce, then returned to its own shells and finished under a blanket of Parmesan that melts and bubbles into something golden and deeply satisfying.

Six lobster tails hit the grill, meat-side down — that brief, high-heat contact locks in texture and coaxes out natural sweetness before the meat is removed and chopped into generous pieces. The shells are set aside, because they come back. In a cast-iron skillet over the open flame, mushrooms and onion brown in butter before heavy cream, seafood stock, cognac, Dijon mustard, and a touch of cayenne build into a sauce worth slowing down for. Fresh dill and the lobster go in last, folded carefully, then the mixture is spooned back into the reserved shells. Parmesan over the top, hood down, and ten minutes later, the cheese is bubbling, and the grill has done something genuinely impressive.

This recipe comes from Chef Johan Magnusson of Big Swede BBQ, whose approach to live-fire cooking is precise, confident, and deeply satisfying to execute. Summerset and Chef Johan have partnered to bring you exclusive recipes built for the way the grill actually performs — high heat, purposeful technique, and results that make the backyard feel like the best seat in the house.

For more recipes and live-fire inspiration, follow Johan on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 3-4

Lobster Au Gratin Ingredients

  • 6 Lobster Tails
  • Duck Fat Spray
  • Big Swede BBQ Badass Veggie Boost, or your favorite seafood herb seasoning
  • 1 Tbs Unsalted Butter
  • 1 lb Mushrooms, quartered
  • 1 Onion, finely chopped
  • 1 Tbs Flour
  • 1½ cups Heavy Cream
  • ½ cup Concentrated Seafood Stock
  • 1 Tbs Cognac
  • 1 Tbs Dijon Mustard
  • ½ tsp Cayenne Pepper
  • Salt and Freshly Ground Black Pepper
  • 1 bunch Dill, finely chopped
  • 1 cup Grated Parmesan Cheese
  • Lemon Slices, for garnish
  • Fresh Dill Sprigs, for garnish

Lobster Au Gratin Directions

  1. Preheat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 550°. Turn off all the knobs except one.
  2. Cut the lobster tails in half lengthwise. Lightly spray the meat side with duck fat spray and season generously with Big Swede BBQ Badass Veggie Boost.
  3. Place the lobster tails meat-side down on the grill over direct heat. Grill for 2 minutes, then flip and grill for another 90 seconds. Remove from the grill and allow to cool slightly.
  4. Once cooled, remove the lobster meat from the shells and chop into small chunks. Reserve both the chopped meat and the shells.
  5. Place a heavy cast-iron skillet on the grill over direct heat and let it preheat for 3 minutes. Add the butter and melt. Add the mushrooms and onion and cook for approximately 5 minutes until lightly browned.
  6. Sprinkle in the flour and stir. Add the heavy cream and cook for 1 minute while stirring until slightly thickened. Stir in the seafood stock, cognac, Dijon mustard, and cayenne pepper. Continue cooking for 3 minutes. Season with salt and black pepper.
  7. Fold in the chopped dill and lobster meat, mixing carefully to avoid breaking up the meat.
  8. Reduce the grill temperature to approximately 425°.
  9. Place the reserved lobster shells in a cast-iron pan. Spoon the lobster mixture evenly into the shells and pour any remaining sauce around them. Sprinkle grated Parmesan cheese generously over the top.
  10. Place the pan on the grill over indirect heat. Close the hood and bake for 10 minutes, or until the cheese is melted and bubbling.
  11. Remove from the grill and garnish with lemon slices and fresh dill sprigs.
  12. Serve immediately.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com