Garlic Butter Lobster Rolls (Print Version)

Tender lobster in creamy herbed filling inside warm garlic-buttered rolls for a luxurious New England classic.

# What You'll Need:

→ Lobster Filling

01 - 14 oz cooked lobster meat, chopped
02 - 3 tbsp mayonnaise
03 - 2 tbsp crème fraîche or sour cream
04 - 1 tbsp fresh lemon juice
05 - 1 tsp Dijon mustard
06 - 2 tbsp finely chopped celery
07 - 2 tbsp finely chopped chives
08 - 1 tbsp finely chopped fresh dill
09 - Salt and freshly ground black pepper, to taste

→ Garlic Butter

10 - 4 tbsp unsalted butter
11 - 2 garlic cloves, finely minced
12 - 1 tbsp finely chopped fresh parsley
13 - Pinch of salt

→ For Serving

14 - 4 top-split brioche or hot dog rolls
15 - Lemon wedges

# Directions:

01 - Combine the lobster meat, mayonnaise, crème fraîche, lemon juice, Dijon mustard, celery, chives, and dill in a mixing bowl. Season with salt and pepper. Gently mix until the lobster is well coated. Refrigerate while preparing the rolls.
02 - Melt the butter in a small saucepan over low heat. Add the minced garlic and cook, stirring constantly, for 1–2 minutes until fragrant but not browned. Remove from heat and stir in parsley and a pinch of salt.
03 - Preheat a skillet or griddle over medium heat. Brush the outsides of each roll generously with the garlic butter. Place the rolls on the skillet and toast for 1–2 minutes per side until golden and crisp. Reserve any remaining garlic butter.
04 - Fill each toasted roll generously with the creamy lobster mixture. Drizzle with any extra garlic butter and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The creamy filling strikes that perfect balance between luxurious and light, letting sweet lobster shine through without getting lost in heavy sauce
  • Garlic butter on the rolls transforms them from ordinary bread into something that makes people pause and close their eyes mid bite
  • These come together in under 30 minutes but taste like you spent all day in the kitchen
02 -
  • Don't overmix the lobster filling, you want chunks of lobster to remain distinct and recognizable
  • The rolls must be toasted just before serving, otherwise they lose that crucial buttery crunch
  • Room temperature lobster absorbs the creamy dressing better than cold straight from the fridge
03 -
  • Pat the lobster meat very dry before mixing, excess water makes the filling watery
  • Warm the rolls in a low oven for a few minutes if they're slightly stale before buttering and toasting

Go Back