Lobster rolls sound fancy. They are not hard.
The secret? Garlic butter. Lots of it. Toss lobster in warm, garlicky butter. Stuff into a toasted, buttery brioche bun. That’s it. No mayo (unless you want it). 15 minutes. Pure luxury.
Serves 4.
Step-by-Step Instructions
Toast the Buns
Heat a skillet over medium heat. Melt 2 tbsp butter.
Place buns cut-side down in the skillet. Toast 1-2 minutes until golden brown. Set aside.
Make Garlic Butter
In the same skillet, melt remaining 2 tbsp butter over medium-low heat.
Add minced garlic. Cook 1-2 minutes until fragrant (don’t burn it).
Warm the Lobster
Add lobster meat to the skillet. Toss gently in garlic butter for 1-2 minutes until warmed through.
Stir in lemon juice, chives, and salt.
Assemble the Rolls
Stuff each toasted bun generously with garlic butter lobster.
Drizzle any remaining butter from the pan over the top.
Serve
Serve immediately with lemon wedges. Napkins mandatory. Happiness guaranteed.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 lobster rolls
Difficulty: Easy
Storage Notes
Best Fresh:
Assemble and eat immediately. Soggy buns are sad buns.
Leftover Lobster:
Store cooked lobster in the fridge for 2 days max. Reheat gently in a skillet with a little butter.
Pro Tip:
- Costco and most fish counters sell pre-cooked frozen lobster meat. Thaw overnight. Works perfectly and saves $$$.
