These warm, buttery lobster rolls are our best take on Connecticut-style lobster rolls — rich, decadent, and perfect for a summer meal with an icy beer or a chilled glass of wine.
Summer perfection: my favorite buttery lobster rolls.
Just look at those buttery chunks of lobster, bright herbs, and tangy lemon tucked inside soft, buttery bread.
I could eat these every single day all season long.
A few years ago we went to Maine and took ourselves on a lobster roll tour for days. We stood in line to try the best places, sampled countless rolls, and it was absolutely worth it.
Both Eddie and I prefer Connecticut-style lobster rolls — warm lobster bathed in butter, served on a soft (sometimes toasted) brioche bun. One of the best we had used brown butter, which was out of this world.
Since that trip I make lobster rolls at home at least once each summer.
I mean… YUM.
I like using claw meat with a mix of tail meat for the best texture, but use whatever you prefer. Many recipes steam the lobster; I prefer to briefly sauté it in butter. Just a few minutes in the pan keeps the meat tender and prevents overcooking.
Then toss the lobster with plenty of melted butter, fresh herbs, a squeeze of lemon, a little salt and pepper — and that’s it.
The result is buttery, bright, simple, and divine. We usually serve the lobster warm, but it’s also delicious chilled and mixed with the melted butter.
If you prefer a Maine-style, cold lobster salad roll, you can adapt the lobster into a creamy salad using a standard seafood-salad base instead.
Serve these rolls with potato chips or a crisp lettuce salad and an ice-cold beer or white wine. A lighter side helps balance the richness.
You have to make these in your kitchen — they’re that good.
Buttery Lobster Rolls
Warm and Buttery Lobster Rolls
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Ingredients
- 1 pound uncooked lobster meat (claws, tails, or both)
- ½ cup unsalted butter
- 1 garlic clove, minced
- ¼ cup chopped fresh chives
- 3 tablespoons chopped fresh dill
- ½ lemon, juiced
- lemon wedges, for spritzing
- kosher salt and pepper
- 4 to 6 split-top brioche hot dog buns, warmed or toasted
Instructions
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Heat 2 tablespoons of the butter in a large skillet over medium-low heat. If the lobster pieces are large, chop them a bit, though leaving larger chunks is nice. Add the lobster and minced garlic and cook, stirring occasionally, until the lobster is bright pink, opaque, and just cooked through.
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While the lobster cooks, melt the remaining butter in a small saucepan over low heat. Brush or drizzle butter on the brioche buns and warm them briefly in the oven or toast as desired.
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In a large bowl, combine the cooked lobster with a pinch of coarse salt and pepper, the remaining melted butter, chives, and dill. Add the juice from ½ a lemon and gently toss. Taste and adjust seasoning with more salt and pepper if needed.
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Divide the buttery lobster among 4 to 6 brioche buns. Serve with lemon wedges for spritzing and a side of potato chips or a crisp salad.
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Dig in.