The BEST Lobster Rolls (With Butter AND Mayonnaise) Recipe

If you’re craving something indulgent but don’t want to spend hours in the kitchen, these Lobster Rolls—brimming with juicy lobster, rich butter, and creamy mayo—are your golden ticket. Imagine tender lobster chunks gently warmed in butter, tossed with a lemony mayonnaise sauce, then stuffed into a pillowy, toasted brioche roll. Every bite is a harmony of crisp, creamy, and buttery–absolutely luxurious, yet impossibly easy to pull off on a busy weeknight. This is fast comfort food at its finest, and you don’t have to travel to New England to enjoy it.

Ingredients You’ll Need

• Lobster Meat: Use frozen, thawed lobster or the real deal from live lobsters—either way, keep the pieces chunky for that luxurious texture. Jumbo shrimp also work well if lobster isn’t handy.
• Celery: Adds essential crunch to contrast the buttery lobster.
• Mayonnaise: Binds everything together for that classic lobster roll creaminess. Full-fat gives the best flavor, but lighter versions can be used.
• Chives: Adds mild onion notes and a gorgeous green accent. Scallions are a fine backup.
• Lemon Juice and Lemon Zest: Brightens everything up and keeps the filling lively—not optional in my book!
• Kosher Salt and Freshly Ground Black Pepper: Season simply and generously for the best taste.
• Butter: Gives the lobster rich depth when warmed and turns the buns deliciously golden.
• Brioche or New England-Style Hot Dog Buns: Soft, split-top buns are essential; trim the sides so they toast up perfectly.

Tip: Always pick through the lobster meat for stray shells before using—nothing ruins a perfect roll faster!

Variations

• Lighten It Up: Swap half the mayo for Greek yogurt for a tangy twist.
• Herby: Fresh tarragon or dill instead of chives offers a unique flavor.
• Spicy: Fold in a pinch of cayenne or a dash of hot sauce for a gentle heat.
• No-Mayo Roll: Skip the mayo, double the lemon, and toss the lobster in butter and herbs for a Connecticut-style roll.
• Swap the Bun: Try soft hoagie rolls or even lettuce wraps if you’re cutting back on carbs.

How to Make the BEST Lobster Rolls

Step 1: Prep Your Lobster Meat

Rinse the thawed lobster meat, checking for and removing any bits of shell. Drain thoroughly—extra water is not your friend here. Chop or tear the lobster into big, juicy chunks, then set aside.

Step 2: Mix Up the Dressing

In a large bowl, stir together the celery, mayonnaise, chives, lemon juice, lemon zest, salt, and pepper. Give it a taste—feel free to adjust the lemon or salt until it pops.

Step 3: Warm the Lobster

Melt half the butter in a large skillet over medium heat. Add the lobster chunks and toss gently for about two minutes, just until warmed and lushly coated in butter. This quick sauté wakes up the flavor and keeps the lobster ultra tender.

Step 4: Dress the Lobster

Using a slotted spoon, move the buttery lobster to your mayo mixture. Toss gently to combine without breaking up the chunks. Discard the leftover butter in the pan; it’s done its job.

Step 5: Toast the Buns

Wipe out the skillet, then melt the rest of the butter. Add your split-top brioche buns, toasting the trimmed sides for about two minutes per side until golden and slightly crisp.

Step 6: Assemble and Serve

Pile the lobster mixture generously into each bun. If you love extra chive, sprinkle a little more on top for color and aroma. Serve immediately with a side of kettle chips—or, honestly, just savor a roll as is.

How to Serve

Lobster rolls shine as the centerpiece of an effortless meal. Serve the rolls with crisp potato chips, tangy coleslaw, or a simple green salad to balance the richness. If you’re feeling classic, pickle spears on the side are always a hit. For a cozy dinner, pair with tomato soup. Hosting a get-together? These rolls stand alone as a show-stopping main, perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Leftover lobster roll filling can be kept in an airtight container in the fridge for up to 2 days. Store the filling and the buns separately for best texture.

Freezing

Lobster roll filling doesn’t freeze well—lobster can become rubbery and the mayo might separate. This dish is best fresh, but if you must, freeze the lobster meat alone and assemble just before serving.

Reheating

If needed, gently rewarm the lobster in a skillet over low heat, being careful not to overcook. Never microwave—it’s too easy to dry out the meat. Always toast fresh buns to get the perfect crunch.

FAQs

Final Thoughts

Everything about these Lobster Rolls puts the beauty of simple, quality ingredients front and center. You don’t need special skills or a special occasion—just a craving for something extraordinary. Give these a try, and discover just how easy it is to bring a little coastal magic to your dinner table tonight.

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