I am on a total Lobster Roll kick at that moment. I truly cannot get enough of them and have been ordering them everywhere I go. Through all of my lobster roll eating I have come to the conclusion that not all lobster rolls are created equal. This may ruddle a few feathers but I firmly believe that warm lobster rolls with butter (aka Connecticut style lobster rolls) are far superior to cold lobster rolls with mayonnaise (aka New England style lobster rolls). If you are from the east coast, please don’t get angry, these are just the lowly views of a random west coast lobster roll lover. My grocery store has had some amazing deals on frozen lobsters recently so I have been buying in mass quantities and making endless lobster rolls at home. After a lot of testing I think I have officially mastered the art. Chunks of lobster cooked in a buttery garlic and herb sauce with hints of lemon, it’s absolutely delicious.
I usually prefer mayo based lobster rolls but decided to give this recipe a try and OH MY GOODNESS! They were incredible! So delicious!
Table of Contents
Why You Will Love These Lobster Rolls
- No matter the time of year, these are the best lobster rolls to impress dinner guests.
- They’re warm, buttery, and rich in every bite, and perfect with a pile of potato chips.
- Don’t be intimidated; this recipe has simple ingredients that go with the lobster, and is ready in 30 minutes.
- No matter the part of the country you live in, you can use fresh meat or frozen.
- This recipe can easily be modified to be paleo or gluten free.
Ingredients You Will Need
- Brioche Hot Dog Buns: I love to use a brioche bun because split-top buns hold together best for this recipe. If you are lucky enough to have access to New England style split top buns I highly recommend using those.
- Lobster Meat: The lobster meat shines in this recipe. Use frozen lobster meat or fresh whole lobster for delicious succulent meat.
- Butter: I personally prefer warm butter on lobster rolls for the rich, decadent taste. You can also use vegan butter to make this dairy-free.
- Fresh Garlic: Butter and garlic belong together when it comes to seafood.
- Lemon: You’ll use lemon zest and fresh lemon juice to add a zesty kick.
- Spices: Salt and black pepper are all you need.
- Fresh Herbs: Fresh Chives and Fresh Parsley are the perfect herb combination. You can also use dried herbs if that’s what you have on hand.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Large Skillet
- Spoon
Lobster Substitute
Lobster can be expensive and hard to source. If you aren’t able to get your hands on lobster meat, you can swap it for shrimp (choose the biggest sized ones you can find). Chop the shrimp into small pieces and cook it according to the recipe below.
How to Make These Lobster Rolls
- Slice a small amount from either side of the hot dog buns. Melt butter in a large skillet on medium-high heat. Add the buns and cook until both sides are golden brown. Set the buns aside.
- Melt the remaining butter in the skillet. Once melted, add the garlic and cook for 1 minute before stirring in the lemon zest, lemon juice, salt, pepper, chives, and parsley. Add the lobster meat and leave to cook until the lobster is warmed through.
- Slice down the middle of each bun and spoon ¼ of the lobster mixture into each bun. Garnish with additional chopped chives
You can find the recipe card below for more instructions
How to Modify
- Feel free to use lobster tail, fresh whole lobster or frozen lobster meat.
- Add other aromatics such as chopped scallions, shallots or tarragon.
- Use pre-minced garlic or garlic powder instead of fresh garlic.
Dietary Customizations
- Gluten-free: Use a gluten free hot dug bun in place of the brioche bun.
- Dairy Free: Use vegan butter instead of regular butter.
Serving Suggestions
- Go simple and serve with a side of potato chips and dill pickles.
- Fresh, homemade Truffle Fries or Air Fryer Sweet Potato Wedges are always a good idea.
- These Connecticut style lobster rolls are perfection with just the right drink. Try these refreshing spritzes: Lillet Spritz, Hugo Spritz, or Limoncello Spritz.
Common Questions
You can cook the lobster meat up to 2 days in advance and then quickly reheat for a minute or two until warmed through. I recommend waiting until right before serving to toast the buns.
Leftovers can be stored in an airtight container for 3-4 days and reheated in a skillet over medium heat. If the rolls are assembled, they can be stored in an airtight container in the fridge for up to 1 day.
The difference between a Maine lobster roll and a Connecticut lobster roll is purely how the meat is prepared and served. Maine-style lobster rolls are cold lobster rolls and typically use mayonnaise, which is more like a lobster salad. In contrast, Connecticut-style lobster rolls are served with warm lobster meat and melted butter, which is my personal favorite way to enjoy them. Both are served on a buttery toasted bun.
When choosing lobster meat, you’ll traditionally want to use frozen lobster meat or fresh whole lobster, which will give you large chunks of lobster. Lobster tail meat is more affordable, but the texture will be more like shrimp. If you are landlocked and don’t have easy access to fresh lobster, you can indeed order it and have it shipped overnight. It is spendy, but fresh is worth the money if you want to splurge for good lobster rolls.
You want to make sure you slice the Brioche roll from the top, not the side. You can use a regular hot dog-style bun, but it could fall apart. The key is to get a bun that isn’t pre-sliced and to slice it from the top.
More Sandwiches and Wraps You’ll Love:
- BLT Chicken Lettuce Sandwich Wrap
- Ribeye Steak Sandwich with Caramelized Onions and Herb Mayo
- Roasted Veggie Sandwiches
- Chinese Chicken Lettuce Wraps
- Vietnamese Pork Lettuce Wraps
If you make these Warm Lobster Rolls let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Warm Buttery Lobster Rolls
Ingredients
- 4 Brioche Hot Dog Buns make sure they aren’t sliced horizontally through the middle
- 1 lb cooked lobster meat
- ¼ cup butter + 2 tbsp
- 2 cloves garlic minced
- 2 tsp lemon zest
- 1 1/2 tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp chopped chives + more for garnish
- 2 tbsp chopped parsley
Instructions
- Slice a small amount from either side of the hot dog buns. Melt 2 tbsp of butter in a large skillet on medium high heat, add in the buns with the cut side facing down and cook for approximately 2 minutes and then flip and toast on the other side (both sides should be golden brown in color). Set the buns aside.
- Melt the remaining butter in the skillet. Once melted add in the garlic, and cook for 1 minute before stirring in the lemon zest, lemon juice, salt, pepper chives and parsley and stir. Add in the lobster meat and leave to cook for 2-3 minutes until the lobster is warmed through.
- Slice down the middle of each bun and then spoon ¼ of the lobster mixture into each of the buns. Garnish with additional chopped chives.
Tried This Recipe?
Leave a comment below and let us know how it was!
I usually prefer mayo based lobster rolls but decided to give this recipe a try and OH MY GOODNESS! They were incredible! So delicious!