Our Favorite Warm & Buttery Lobster Rolls!
These warm and buttery lobster rolls are the best take on our favorite connecticut-style lobster rolls! So rich and decadent, perfect for a summer meal with an icy beer or chilled glass of wine!
We have reached the pinnacle of summer with my perfect buttery lobster rolls!
Seriously does it GET any better than this?! Look at those buttery chunks of lobster! The fresh herbs, lemon, the buttery bread!
I could eat this every single day for the rest of the season.
You may remember a few years ago when we went to Maine and basically took ourselves on a lobster roll tour for four days. I mean, we ate so many lobster rolls that I was fearful for my cholesterol when we returned from that trip. We waited in line after line and tried all the best places.
Totally worth it.
Both Eddie and I are definitely connecticut-style lobster roll people. We love the lobster drenched in butter on a warm (and sometimes toasty?) brioche bun. The best ones we had were at Eventide and I’m pretty sure they actually use brown butter. Which was absolutely INSANE. SO, so so good.
And since that trip, I’ve been making lobster rolls at home at least once a summer.
I mean… YUM.
I love to use claw meat because it’s my favorite – and then a mix of lobster tails too. I know that most lobster roll recipes used steamed meat, but I prefer to cook mine in butter! It only needs to be in the pan for a few minutes, which ensures that it is so tender and soft and not overcooked,
Then comes lots of melted butter, some fresh herbs, a spritz of lemon and… that’s it.
It’s so buttery and fresh and simple and divine. Seriously.
It seems like nothing overly special but it’s absolutely wonderful. We love the lobster most when it’s warm, but it’s even good chilled too – and then mixed with the melted butter.
And if you REALLY want to do a maine-style lobster roll, with the creamy lobster salad, you can use the base of my shrimp salad rolls for that.
We love to serve these with potato chips or even a really cool, crisp gem lettuce salad. Ice cold beer or wine is good too. I find that one is so rich and decadent that having something lighter on the side is really refreshing.
You gotta make these happen in your kitchen!
Buttery Lobster Rolls
Warm and Buttery Lobster Rolls
- 1 pound uncooked lobster meat (claws, tails, whichever you prefer 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
- Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Chop the lobster meat if it's in large pieces - I do like to leave it in large chunks though! Add in the lobster meat along with the minced garlic. Cook, stirring occasionally, until the lobster is bright pink, opaque and cooked through.
- While the lobster is cooking, melt the remaining butter in a saucepan over low heat. I like to brush the brioche buns with butter and warm them for a few minutes in the oven.
- In a large bowl, combine the cooked lobster with a pinch of big salt and pepper, all of the remaining melted butter, the chives and fresh dill. Add in the juice from ½ lemon and toss. Taste and season with more salt and pepper if needed.
- Divide the buttery lobster between 4 or 6 brioche buns. Serve with lemons for spritzing and potato chips!