Garlic Butter Lobster Rolls (Print version)
Tender lobster in creamy herbed filling, served in warm garlic-butter toasted rolls for a luxurious New England favorite.
# What goes in:
→ 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
# Cooking steps:
01 - Combine the lobster meat, mayonnaise, crème fraîche, lemon juice, Dijon mustard, celery, chives, and dill in a mixing bowl. Season generously with salt and pepper. Gently fold until all lobster pieces are evenly coated. Refrigerate the mixture 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 and aromatic but not browned. Remove from heat immediately and stir in the parsley and a pinch of salt.
03 - Preheat a skillet or griddle over medium heat until evenly hot.
04 - Brush the outsides of each roll generously with the prepared garlic butter. Place rolls on the heated skillet and toast for 1-2 minutes per side until golden brown and crispy. Reserve any remaining garlic butter for serving.
05 - Fill each toasted roll generously with the chilled lobster mixture, mounding it slightly over the top.
06 - Drizzle any remaining garlic butter over the filled rolls. Serve immediately with fresh lemon wedges on the side.
# Tips from flavorandfeast:
01 -
- The contrast between warm, crispy garlic butter bread and cool, creamy lobster filling creates pure magic in every bite
- This restaurant quality dinner comes together in under thirty minutes but tastes like you spent all day in the kitchen
02 -
- Cold filling against hot bread is the magic contrast, so never skip refrigerating the lobster mixture before assembling
- The garlic butter must stay pale golden, browned garlic tastes bitter and ruins the delicate balance
03 -
- Buy freshly cooked lobster from a fish counter rather than cooking live yourself unless you are experienced
- Everything can be prepped ahead except the final toasting and assembly, making these perfect for entertaining