There are certain foods that just taste like summer, and for me, lobster rolls are at the very top of that list. Nothing says warm weather quite like a toasted bun overflowing with buttery chunks of lobster. It’s decadent, comforting, and simple all at once—the kind of meal you enjoy with the windows open, a cold drink in hand, and maybe a little sea breeze if you’re lucky.
I fell in love with lobster rolls after a trip to Maine years ago. My family and I basically ate our way down the coast, standing in line at every little shack we could find. Some rolls were creamy, some buttery, but the ones that stuck with me were Connecticut-style—warm lobster bathed in butter, tucked inside a golden bun. Ever since, I’ve made it my summer tradition to recreate them at home.
Why You’ll Love These Rolls
-
Simple ingredients, bold flavor: Lobster, butter, lemon, and herbs—no filler needed.
-
Rich but fresh: The butter brings richness, while a squeeze of lemon and herbs keeps things bright.
-
Restaurant feel, homemade comfort: Tastes like something you’d get seaside, but in your own kitchen.
-
Perfect for special occasions: Whether it’s a backyard dinner, anniversary meal, or just because—it always feels like a treat.
The beauty of these rolls is how little they need. Once you taste that sweet lobster against the buttery bun, you’ll understand why sometimes less really is more.
What You’ll Need
-
Lobster meat: I like using a mix of claw and tail meat for texture and sweetness. Fresh is ideal, but good-quality frozen lobster works too.
-
Butter: Lots of it. This is the soul of a Connecticut-style roll.
-
Lemon juice: A quick spritz balances the richness.
-
Fresh herbs: Parsley or chives work beautifully—keep it simple.
-
Buns: Split-top brioche or hot dog buns toasted in butter are my go-to.
If you’ve ever worried about overcooking lobster, here’s a little tip: gently simmer it in butter for just a few minutes. It stays tender and soaks up flavor instead of turning rubbery.
Tips from My Kitchen
-
Toast the buns: Spread a little butter on the cut sides and toast until golden—it makes all the difference.
-
Don’t overcook the lobster: It only needs a few minutes in the butter bath. Pull it off the heat as soon as it’s opaque and tender.
-
Keep it warm: Lobster rolls taste best served right away, while the lobster is still warm and buttery.
-
Mix claw and tail meat: Claw meat is sweeter and more delicate, while tail meat adds hearty texture. Together, they’re perfection.
-
Balance the richness: A spritz of lemon and a pinch of fresh herbs keep the roll from feeling too heavy.
The first time I made these at home, I went overboard and added way too many extras—garlic, spices, even a little mayo. It was good, but it wasn’t the lobster roll I remembered. Now I stick to butter, herbs, and lemon, and it’s everything I want it to be.
Make Ahead Tips
Lobster rolls really shine fresh, but here’s how you can prep ahead:
-
Cook the lobster meat earlier in the day, then store it in an airtight container. Right before serving, reheat it gently in melted butter.
-
Toast the buns in advance, then keep them loosely covered so they don’t get soggy. A quick re-toast in the oven or pan freshens them up.
-
Prep sides ahead, like potato salad, chips, or a green salad, so the focus is just on assembling the rolls when dinner rolls around.
Serving Suggestions
A lobster roll is rich and buttery, so I usually pair it with lighter, refreshing sides:
-
Kettle potato chips – the crunch works beautifully with the soft bun.
-
Simple green salad – gem lettuce or arugula with a light vinaigrette.
-
Corn on the cob – brushed with a little butter and salt, nothing fancy.
-
Cold drinks – icy beer, crisp white wine, or even sparkling water with lemon.
Sometimes I’ll put out a platter of lobster rolls at summer gatherings, and they’re always gone before anything else.
Storage
These are best eaten right after you make them, but if you do have leftovers:
-
Lobster meat: Store in an airtight container in the fridge for up to 2 days. Reheat gently in melted butter before serving.
-
Buns: Keep at room temperature in a sealed bag and re-toast before filling.
-
Assembled rolls: They don’t keep well once filled, so only make as many as you plan to eat right away.
FAQs
Can I use frozen lobster?
Yes! Thaw it completely in the fridge and pat dry before cooking in butter.
What buns are best?
Split-top brioche or hot dog buns are perfect because they hold the filling without falling apart.
Can I make a chilled version?
Yes, that would be more of a Maine-style roll. Mix lobster meat with a little mayo, lemon, and celery. But for this recipe, we’re keeping it buttery and warm.
Do I need to use claw meat?
Not at all—you can use whatever cut of lobster you like, but a mix of claw and tail gives the best flavor and texture.
Can I substitute shrimp or crab?
Absolutely. Shrimp rolls or crab rolls prepared the same way are both delicious and a little easier on the wallet.
Warm and Buttery Lobster Rolls
Nothing says indulgence like a classic lobster roll. This Connecticut-style version is served warm, drenched in melted butter, and tucked into toasted brioche buns.
Ingredients
- 1 pound uncooked lobster meat (tails, claws, or a mix)
- ½ cup unsalted butter
- 1 garlic clove, finely minced
- ¼ cup fresh chives, chopped
- 3 tablespoons fresh dill, chopped
- Juice of ½ lemon
- Kosher salt and black pepper, to taste
- 4–6 split-top brioche hot dog buns, warmed or lightly toasted
- Lemon wedges, for serving
Instructions
- Cut the lobster meat into bite-size chunks, keeping some larger pieces for texture. In a skillet over medium-low heat, melt 2 tablespoons of the butter. Add the garlic and lobster meat, cooking gently until the lobster turns pink, opaque, and fully cooked through.
- Meanwhile, melt the remaining butter in a small saucepan over low heat. Brush some of it over the brioche buns, then toast or warm them in the oven until golden.
- Transfer the lobster to a large bowl and toss with the rest of the melted butter, chopped chives, dill, lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.
- Fill each bun generously with the buttery lobster mixture. Serve immediately with lemon wedges on the side and a pile of potato chips for the ultimate lobster roll experience.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 2513Total Fat 125gSaturated Fat 72gTrans Fat 4gUnsaturated Fat 43gCholesterol 942mgSodium 2695mgCarbohydrates 271gFiber 10gSugar 51gProtein 74g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Warm and buttery lobster rolls are one of those meals that make you slow down and savor each bite. They’re luxurious without being complicated, and they instantly transport you to the coast with every mouthful. Whether you’re recreating a Maine memory or making new ones at your own table, these lobster rolls are pure summer happiness.
