Garlic Butter Lobster Rolls (Printable)
Tender lobster in creamy herbed filling inside warm buttery rolls brushed with garlic.
# 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
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 lobster is evenly coated. Refrigerate while preparing rolls.
02 - Melt butter in a small saucepan over low heat. Add 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. Generously brush the outsides of each roll with garlic butter.
04 - Place rolls on the skillet and toast for 1–2 minutes per side until golden and crisp. Reserve any remaining garlic butter for serving.
05 - Fill each toasted roll generously with the creamy lobster mixture. Drizzle with extra garlic butter and serve immediately with lemon wedges.
# Expert Hacks:
01 -
- The creamy filling strikes that perfect balance between richness and fresh, bright flavors that keeps you coming back for another bite
- Restaurant quality luxury that comes together in thirty minutes, making any random Tuesday feel like a celebration
02 -
- Cold filling on hot rolls creates this incredible temperature contrast that makes the whole experience more luxurious, so do not skip the chilling step
- Top split rolls are traditional because they hold the filling better and toast more evenly than side split buns
03 -
- Make the garlic butter a day ahead and keep it refrigerated, then gently reheat before brushing the rolls
- If your rolls are slightly stale, brush them with plain butter and toast in the oven before applying the garlic butter