Lobster rolls sound fancy. They are not hard.
The secret? Garlic butter. Lots of it. Toss lobster in warm, garlicky butter. Stuff into a toasted, buttery brioche bun. That’s it. No mayo (unless you want it). 15 minutes. Pure luxury.
Ingredients
Serves 4.
- 1 lb cooked lobster meat (claw and knuckle meat best)
- 4 brioche or New England-style hot dog buns
- 4 tbsp unsalted butter (divided)
- 4 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh chives or parsley, chopped
- ¼ tsp salt
- Lemon wedges for serving
Optional (Connecticut style only): Extra melted butter for dipping
Optional (Maine style): ¼ cup mayo, celery, and a squeeze of lemon
Step-by-Step Instructions
Step 1: Toast the Buns
- Heat a skillet over medium heat. Melt 2 tbsp butter.
- Place buns cut-side down in the skillet. Toast 1-2 minutes until golden brown. Set aside.
Step 2: Make Garlic Butter
- In the same skillet, melt remaining 2 tbsp butter over medium-low heat.
- Add minced garlic. Cook 1-2 minutes until fragrant (don’t burn it).
Step 3: Warm the Lobster
- Add lobster meat to the skillet. Toss gently in garlic butter for 1-2 minutes until warmed through.
- Stir in lemon juice, chives, and salt.
Step 4: Assemble the Rolls
- Stuff each toasted bun generously with garlic butter lobster.
- Drizzle any remaining butter from the pan over the top.
Step 5: Serve
- Serve immediately with lemon wedges. Napkins mandatory. Happiness guaranteed.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 lobster rolls
Difficulty: Easy
Storage Notes
Best Fresh:
Assemble and eat immediately. Soggy buns are sad buns.
Leftover Lobster:
Store cooked lobster in the fridge for 2 days max. Reheat gently in a skillet with a little butter.
Pro Tip:
Costco and most fish counters sell pre-cooked frozen lobster meat. Thaw overnight. Works perfectly and saves $$$.
