Garlic Butter Lobster Rolls (Print Version)

Tender lobster in creamy herbed filling inside warm garlic-buttered rolls

# What You 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 (optional)
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

# Preparation Steps:

01 - Combine lobster meat, mayonnaise, crème fraîche, lemon juice, Dijon mustard, celery, chives, and dill in a mixing bowl. Season with salt and pepper. Gently mix until well coated. Refrigerate while preparing the rolls.
02 - Melt butter in a small saucepan over low heat. Add 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 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.
06 - Drizzle with any extra garlic butter and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The contrast between warm garlic brushed rolls and cool creamy lobster creates that perfect hot cold moment that makes restaurant food feel special
  • This recipe transforms 30 minutes and a few simple ingredients into something that tastes like a $30 restaurant starter
  • The filling can be made ahead, letting you focus on the buttery toasting magic when guests arrive
02 -
  • Cold filling and warm rolls is the key contrast that makes these work—don't skip chilling the lobster mixture first
  • The rolls soak up garlic butter quickly, so brush them right before they hit the hot skillet, not hours ahead
  • Overmixing the filling breaks down the lobster chunks, so fold everything together gently to preserve those meaty pieces
03 -
  • Buy lobster meat from a trusted fishmonger—it really does make or break the final result
  • Let the garlic butter cool slightly before brushing so it doesn't make the brioche soggy
  • Any leftover filling makes an incredible lunch the next day, just skip the roll and serve over greens

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