Indulge in a coastal classic with these Best-Ever Warm Buttery Lobster Rolls! Featuring tender chunks of sweet lobster bathed in a rich garlic butter sauce, these rolls are the ultimate comfort food. With the perfect balance of fresh lemon zest, chives, and a hint of Creole seasoning, this dish elevates the traditional lobster roll by combining buttery richness with a zesty kick. Served in toasted brioche buns brushed with mayo, these lobster rolls are perfect for a luxurious lunch or a special dinner treat.
Ingredients:
- 1 lb fully-cooked frozen lobster meat, thawed (see notes for tips on preparation)
- 1/2 cup (1 stick) unsalted butter, divided
- 3 cloves of garlic, finely chopped or crushed
- 1 tablespoon fresh chopped chives, plus more for garnish
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Creole or Cajun seasoning (homemade or store-bought)
- Freshly ground black pepper, to taste
- 4 split-top brioche hot dog buns
- Mayonnaise, for brushing inside the brioche buns
Instructions:
- Prepare the garlic butter: In a small saucepan, melt 1/4 cup of the butter over medium heat. Incorporate the chopped garlic and cook for 1-2 minutes until it becomes aromatic. Stir in the lemon zest, lemon juice, Creole seasoning, and black pepper. Remove from heat and set aside.
- Warm the lobster: In a large skillet, melt the remaining 1/4 cup butter over low heat. Add the thawed lobster meat and gently warm it through, stirring occasionally to coat the lobster with the butter. Be careful not to overcook the lobster. After 2-3 minutes, add the garlic butter mixture and chopped chives to the lobster. Stir gently until the lobster is evenly coated and warmed through.
- Toast the brioche buns: Preheat a griddle or skillet over medium heat. Lightly brush the insides of the split-top brioche buns with mayonnaise. Toast the buns on the griddle until golden brown and slightly crisp, about 2-3 minutes.
- Assemble the lobster rolls: Once the buns are toasted, generously fill each bun with warm, buttery lobster meat. Garnish with additional chives if desired.
- Serve and enjoy: Serve the lobster rolls immediately while warm, accompanied by a fresh lemon wedge for extra zest if desired.
Conclusion:
These Best-Ever Warm Buttery Lobster Rolls take the classic lobster roll to new heights. The combination of sweet lobster meat, garlic butter, fresh chives, and a hint of Creole seasoning delivers a rich, flavorful bite that’s perfectly balanced by the zesty lemon juice. The lightly toasted brioche buns, brushed with mayo, provide the perfect buttery and slightly crisp vessel for this luxurious filling. Whether for a special occasion or a casual lunch, these lobster rolls are guaranteed to impress!
Best-Ever Warm Buttery Lobster Rolls with Garlic and Mayo
Ingredients
- 1 lb fully-cooked frozen lobster meat thawed (see notes for tips on preparation)
- 1/2 cup 1 stick unsalted butter, divided
- 3 cloves of garlic finely chopped or crushed
- 1 tablespoon fresh chopped chives plus more for garnish
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Creole or Cajun seasoning homemade or store-bought
- Freshly ground black pepper to taste
- 4 split-top brioche hot dog buns
- Mayonnaise for brushing inside the brioche buns
Instructions
- Prepare the garlic butter: In a small saucepan, melt 1/4 cup of the butter over medium heat. Incorporate the chopped garlic and cook for 1-2 minutes until it becomes aromatic. Stir in the lemon zest, lemon juice, Creole seasoning, and black pepper. Remove from heat and set aside.
- Warm the lobster: In a large skillet, melt the remaining 1/4 cup butter over low heat. Add the thawed lobster meat and gently warm it through, stirring occasionally to coat the lobster with the butter. Be careful not to overcook the lobster. After 2-3 minutes, add the garlic butter mixture and chopped chives to the lobster. Stir gently until the lobster is evenly coated and warmed through.
- Toast the brioche buns: Preheat a griddle or skillet over medium heat. Lightly brush the insides of the split-top brioche buns with mayonnaise. Toast the buns on the griddle until golden brown and slightly crisp, about 2-3 minutes.
- Assemble the lobster rolls: Once the buns are toasted, generously fill each bun with warm, buttery lobster meat. Garnish with additional chives if desired.
- Serve and enjoy: Serve the lobster rolls immediately while warm, accompanied by a fresh lemon wedge for extra zest if desired.