Garlic Butter Lobster Rolls (Printable Version)
Tender lobster tossed in creamy herbed filling, nestled in warm garlic butter toasted rolls.
# What You'll Need:
→ 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
# Directions:
01 - In a mixing bowl, combine the lobster meat, mayonnaise, crème fraîche, lemon juice, Dijon mustard, celery, chives, and dill. Season with salt and pepper. Gently mix until well coated. Refrigerate while preparing the rolls.
02 - In a small saucepan, melt the butter over low heat. Add the minced garlic and cook, stirring, 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. Brush the outsides of each roll generously with the garlic butter.
04 - Place the rolls on the skillet and toast for 1–2 minutes per side until golden and crisp. Reserve any remaining garlic butter.
05 - Fill each toasted roll generously with the creamy lobster mixture. Drizzle with any extra garlic butter and serve immediately with lemon wedges.
# Expert Tips:
01 -
- The creamy filling strikes that perfect balance between indulgent and fresh, letting the sweet lobster shine without overwhelming it
- Garlic butter on toasted rolls creates this incredible crispy exterior that gives way to tender seafood in every single bite
02 -
- Overmixing the filling will make it mushy, so fold everything together gently
- The rolls must be warm when you fill them, otherwise the butter congeals and you lose that magical texture contrast
03 -
- Pat your lobster meat completely dry before mixing, otherwise the filling will be watery
- Top-split rolls are traditional but side-split works if that's what you can find