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lobster rolls with lemon wedges on small gold baking sheet

Best-Ever Warm Buttery Lobster Rolls (With Mayo, Too!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American

Description

These delicious Lobster Rolls hit the spot no matter if you’re a Connecticut-style or Maine-style lobster roll fanatic. Warm and buttery chunks of succulent lobster meat stuffed inside of toasted brioche rolls with mayonnaise; these lobster rolls are undeniably good. It’s the most epic summer meal to enjoy with kettle chips and a cold beer or beverage. Super quick + easy to whip up, you’ll love these rolls!


Ingredients

Scale
  • 1 lb fully-cooked frozen lobster meat, thawed- see notes
  • ½ cup (1 stick) unsalted butter, divided
  • 3 cloves of garlic, finely minced or pressed
  • 1 tablespoon fresh chopped chives, plus more for garnishing
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • ½ teaspoon Cajun seasoning
  • freshly ground black pepper, to taste
  • 4 split-top brioche hot dog buns
  • Mayonnaise, for brushing inside brioche buns

Instructions

  1. Prep lobster meat. Pat the lobster meat dry with a paper towel. Note: if your lobster meat is in large pieces, you can chop or tear up the lobster meat into smaller pieces- I like to leave mine in large, meaty chunks.
  2. Warm the lobster. Heat two tablespoons of butter in a large skillet over medium heat. Add the lobster meat and garlic into the skillet and cook, gently stirring often, until the lobster is warm and all lobster chunks are coated well in butter- about 2-3 minutes.
  3. Season lobster meat. Use a slotted utensil to transfer the lobster meat into a large bowl. Add the fresh chives, lemon zest, lemon juice, Cajun seasoning, and fresh black pepper- to taste. Gently toss to fully combine with lobster and set aside. Discard leftover butter/rendered juice released from cooking lobster meat and wipe the skillet clean.
  4. Toast brioche buns & melt butter. In the same skillet, heat 2-3 tablespoons of butter over medium heat. Brush the butter over the sides of the buns. I like to warm/toast them right in the skillet until nice and toasty and golden on both sides- you can also do this in the oven, too! Wipe the skillet clean and reduce the heat to low, melt the remaining butter. Then pour the melted butter over the lobster meat and toss to fully coat.
  5. Assemble lobster rolls. Spread a desired amount of mayonnaise on the inside of each roll. Evenly divide the warm, buttery lobster meat into the toasted rolls. Garnish each roll with more fresh chives, if desired. Serve rolls immediately with lemon wedges for sprinkling and potato chips for a complete meal if you like. Enjoy!

Notes

  1. Lobster meat notes: You can use ready-to-eat, thawed frozen lobster meat (we love Luke’s Maine lobster meat found in Whole Foods frozen seafood section!) or uncooked lobster meat (knuckle, claw, or tail meat, whichever you prefer). If using uncooked lobster meat, it needs to be cooked a bit longer until opaque and cooked through.
  2. Please read blog post in its entirety for more tips + tricks.