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Warm and Buttery Lobster Rolls

These warm and buttery lobster rolls are the best take on our favorite connecticut-style lobster rolls! So rich and decadent, delicious!
5 from 17 votes
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  • 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!

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