Lobster Rolls with Garlic Butter Buns

from 2 votes

My recipe for Lobster Rolls stars tender chunks of chilled lobster meat tossed with lemon juice, crunchy celery and sliced scallions. Pile it all atop a toasted bun that’s been brushed with garlic butter and tell me if that’s not the best lobster roll ever to cross your lips! Best of all, they’ll be on your table in 20 minutes or less.

Four lobster rolls on a white serving plate next to a small bowl containing black pepper and a small bowl containing chopped fresh chives.

I can think of no better dish that captures the true taste and tone of summer than a lobster roll. There are as many varieties of lobster rolls as there are claims to the “best-ever lobster roll” fame, so it ultimately comes down to your personal preferences for seafood sandwiches.

Mayo or no mayo? Celery or celery salt? Chives or scallions? The customizations are endless, but if you were to ask me, I’d aim for the biggest, freshest flavor possible by going mayo-less. Yep. The girl who usually lets her high-fat flag fly (see my all-time fave cheesy garlic bread or cheesy onion dip) has chosen to ditch the creamy condiment in favor of simple citrus.

Why You’ll Love this Recipe

  • Made without mayonnaise.
  • Stars the best garlic butter buns.
  • Takes 20 minutes or less to whip up.
  • The simplicity of the recipe ensures that anyone can create this restaurant-worthy dish from the comfort of their kitchen.

Ingredients

Split-top buns and small clear bowls containing chopped celery, chives, lemon juice, unsalted butter, cooked lobster and minced garlic.
  • Cooked lobster meat: To create the best lobster rolls, it’s crucial to start with high-quality lobster meat. If you have access to live lobsters, consider cooking them yourself. If live lobsters are not readily available, you can purchase pre-cooked lobster meat from seafood markets or use frozen lobster meat. 
  • Lemon juice: Fresh lemon juice adds a refreshing citrus note that enhances the overall flavor and brightens the dish. If you don’t have lemons on hand, you can use bottled lemon juice. However, fresh lemon juice is always preferred for its vibrant taste.
  • Celery: Celery provides a pleasant crunch and a mild, refreshing flavor to the lobster rolls.
  • Scallions: Scallions, also known as green onions, lend a mild onion flavor to the rolls. If you don’t have them on hand, you can replace them with finely chopped red or white onions or chives.
  • Butter: Unsalted butter serves as the base for the garlic butter that will be spread on the buns.
  • Garlic: Minced garlic cloves bring a robust and aromatic flavor to the butter that will be spread onto the buns.
  • Buns: Split-top buns are a classic choice for lobster rolls. They’re soft, slightly sweet and have a split top that makes them perfect for stuffing with fillings. They may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe’s.

See the recipe card for full information on ingredients and quantities.

How to Make Lobster Rolls

A clear bowl containing cooked lobster meat, chopped celery, chopped fresh chives, salt and pepper.
  1. Make the filling. In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
  2. Make the garlic butter. Melt the butter and minced garlic in a small saucepan over low heat.
  3. Toast the buns. Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. 
  4. Assemble the rolls. Divide the lobster mixture into the toasted buns and serve immediately.
Split-top buns on a cutting board being filled with lobster salad.

Kelly’s Note: Instead of toasting the buns in a saucepan, grill them over a low flame to add a smoky char.

Recipe Tips for Success

  • Cooking Your Lobster: This recipe works well regardless of how you cook your lobster, so bring a pot of water to a boil, fire up the grill or preheat the oven – they’re all great options! 
  • Toast the Buns Just Right: Achieving the perfect lobster roll experience requires toasting the buns just right. To ensure a crispy and golden exterior, make sure that the buttered side of the buns makes direct contact with the heat source, whether you’re using a griddle or skillet. Be sure to watch them closely to prevent burning.
  • Serve Immediately: Lobster rolls are best enjoyed fresh and immediately after assembly. If preparing in advance, keep the lobster meat mixture and toasted buns separate until just before serving to maintain optimal freshness.

Frequently Asked Questions

Do you serve lobster rolls warm or cold?

Lobster rolls can be served either warm or cold, depending on personal preference and regional traditions. Some people prefer them chilled with mayonnaise, while others prefer them warm with melted butter. Ultimately, it comes down to individual taste.

Do lobster rolls have butter or mayonnaise?

There are two primary varieties of lobster rolls: the New England-style, featuring cold lobster salad with mayonnaise in a toasted split-top bun, and the Connecticut-style, highlighting warm lobster meat drenched in melted butter in a toasted roll.

What is the best bun for lobster roll?

The best bun for a lobster roll is typically a soft, split-top bun. Split-top buns have a convenient opening on the top, making them perfect for holding the filling. However, if split-top buns are not available, regular hot dog buns can serve as a substitute.

Do you toast the inside or outside of a lobster roll?

Toasting the outside of the bun creates a deliciously crisp and slightly buttery exterior, while the inside remains soft and pillowy.

More Seafood Recipes You’ll Love

Split-top buns filled with lobster salad and garnished with black pepper and fresh chives.

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Main Course

Lobster Rolls with Garlic Butter Buns

Tender chunks of chilled lobster meat tossed with lemon juice, crunchy celery and sliced scallions piled atop a toasted bun that’s been brushed with garlic butter. Best of all, they’ll be on your table in 20 minutes or less.
Author: Kelly Senyei
5 from 2 votes
Four lobster rolls on a white serving plate next to a small bowl containing black pepper and a small bowl containing chopped fresh chives.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients 

  • 4 cups cooked lobster meat, roughly chopped
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup chopped celery
  • 1/4 cup chopped scallions
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 4 split-top buns (See Kelly’s Notes)

Instructions 

  • In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
  • Melt the butter and minced garlic in a small saucepan over low heat.
  • Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly’s Notes.)
  • Divide the lobster mixture into the toasted buns and serve immediately.

Kelly’s Notes

  • Split-top buns may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe’s.
  • This recipe works well regardless of how you cook your lobster, so bring a pot of water to a boil, fire up the grill or preheat the oven – they’re all great options! 
  • Achieving the perfect lobster roll experience requires toasting the buns just right. To ensure a crispy and golden exterior, make sure that the buttered side of the buns makes direct contact with the heat source, whether you’re using a griddle or skillet. Be sure to watch them closely to prevent burning.
  • You can also grill the buns over a low flame to add a smoky char.
  • Lobster rolls are best enjoyed fresh and immediately after assembly. If preparing in advance, keep the lobster meat mixture and toasted buns separate until just before serving to maintain optimal freshness.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 463kcal, Carbohydrates: 34g, Protein: 45g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 331mg, Sodium: 1592mg, Potassium: 523mg, Fiber: 1g, Sugar: 5g, Vitamin A: 450IU, Vitamin C: 4mg, Calcium: 220mg, Iron: 11mg

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5 from 2 votes

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Comments

  1. Can you use crab meat in place of lobster meat please let me know Would like to try with crab meat Thankyou.

    1. I’m sorry you weren’t able to enjoy the lobster rolls, Bonnie, but I’m so glad your husband was able to! :)

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