Garlic Butter Lobster Rolls (Printable)

Tender lobster with creamy herbed filling in warm garlic-buttered rolls for a luxurious New England classic.

# What You'll Need:

→ Lobster Filling

01 - 14 oz cooked lobster meat, chopped
02 - 3 tablespoons mayonnaise
03 - 2 tablespoons crème fraîche or sour cream
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons finely chopped celery
07 - 2 tablespoons finely chopped chives
08 - 1 tablespoon finely chopped fresh dill (optional)
09 - Salt and freshly ground black pepper, to taste

→ Garlic Butter

10 - 4 tablespoons unsalted butter
11 - 2 garlic cloves, finely minced
12 - 1 tablespoon finely chopped fresh parsley
13 - Pinch of salt

→ For Serving

14 - 4 top-split brioche or hot dog rolls
15 - Lemon wedges

# How-To Steps:

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.
06 - Drizzle with any extra garlic butter and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The creamy filling strikes the perfect balance between rich and refreshing, letting the sweet lobster shine without overwhelming it
  • That garlic butter brush on the toasted rolls transforms the whole experience into something that feels like a treat from a high-end restaurant
02 -
  • Do not overmix the lobster filling, or it will turn into a mushy salad instead of maintaining those satisfying chunks
  • The rolls must be toasted just before serving, otherwise they will lose that crucial buttery crunch
03 -
  • If you cannot find top-split rolls, use a sharp knife to carefully slice standard brioche rolls most of the way through
  • The garlic butter can be made ahead and stored in the fridge for up to a week, then gently melted before brushing

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