Garlic Butter Lobster Rolls (Printable Version)
Succulent lobster meets creamy herbed filling in golden, garlic-buttered rolls—a luxurious New England classic ready in 30 minutes.
# What You'll Need:
→ Lobster Filling
01 - 14 oz cooked lobster meat, chopped
02 - 3 tablespoons mayonnaise
03 - 2 tablespoons crème fraîche or sour cream
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons finely chopped celery
07 - 2 tablespoons finely chopped chives
08 - 1 tablespoon finely chopped fresh dill (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garlic Butter
10 - 4 tablespoons unsalted butter
11 - 2 garlic cloves, finely minced
12 - 1 tablespoon finely chopped fresh parsley
13 - Pinch of salt
→ For Serving
14 - 4 top-split brioche or hot dog rolls
15 - Lemon wedges
# How to Make It:
01 - Combine 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 well coated. Refrigerate while preparing rolls.
02 - Melt butter in a small saucepan over low heat. Add minced garlic and cook, stirring, 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 garlic butter. Place rolls on skillet and toast for 1–2 minutes per side until golden and crisp. Reserve remaining garlic butter.
04 - Fill each toasted roll generously with creamy lobster mixture. Drizzle with extra garlic butter and serve immediately with lemon wedges.
# Expert Tips:
01 -
- The creamy filling strikes that perfect balance between rich and refreshing, letting the sweet lobster shine without being overwhelmed
- Buttering and toasting the rolls transforms them into something extraordinary, creating that golden crunch that makes every bite memorable
02 -
- Never overmix the filling or the lobster turns into mush instead of maintaining those beautiful chunks
- The garlic can burn instantly so keep the heat low and watch it like a hawk
03 -
- Ask your fishmonger for tails and knuckles rather than just claws for better meat yield
- Room temperature lobster mixes more evenly with the creamy base