Garlic Butter Lobster Rolls

Garlic Butter Lobster Rolls bring together sweet lobster tossed in silky garlic butter and serve it in a toasted soft roll for an easy yet indulgent meal. These rolls are always the showstopper at my summer cookouts or my treat-yourself Friday dinners. If you want to bring a taste of the coast home with minimal fuss, you will love this recipe.

The first time I made these was for an anniversary dinner at home and my partner could not believe how restaurant-worthy they tasted. Now they are my made-to-impress staple.

Ingredients

• Lobster meat: One pound of fresh or frozen lobster is the star Use whole tails or claw meat for the most tender bite Look for cooked tails at the seafood counter or high-quality frozen lobster for convenience
• Unsalted butter: Four tablespoons melts into a silky sauce Choose real butter for a rich flavor and avoid anything labeled spread
• Fresh garlic: Three cloves minced Enhances the sauce with a subtle punch Choose firm unblemished cloves for the best taste
• Fresh lemon juice: One tablespoon brightens and balances the richness Squeeze from a fresh lemon for sharper citrus flavor
• Fresh parsley: Two tablespoons chopped Adds color and freshness to the rolls Look for bright green leaves without wilting
• New England style rolls: Four soft yet sturdy to hold all the filling Choose split top rolls if possible Look for ones that feel plush but spring back when pressed

Step-by-Step Instructions

Prepare and Chop Lobster:

Begin by boiling or steaming the lobster over medium heat for about eight to ten minutes until the meat is fully opaque and tender Do not overcook or it can get tough Let it cool enough to handle then cut into generous bite sized pieces

Make Garlic Butter:

In a skillet set over medium heat melt the butter completely Add the minced garlic Cooking for one to two minutes while stirring constantly releases all its aroma but do not let the garlic turn brown as this can make it bitter

Coat Lobster with Butter:

Add the chopped lobster pieces into the pan Stir gently with a wide spatula for three to five minutes This allows the lobster to soak up every bit of the garlic butter Turn off the heat once the lobster is heated through

Add Fresh Flavor:

Squeeze in lemon juice and sprinkle the freshly chopped parsley into the lobster mixture Toss to combine so every piece glistens with flavor

Toast the Rolls:

Warm up a clean skillet or grill pan over medium high Place each roll cut side down and toast for one to two minutes per side until they are golden and just crisp on the outside

Assemble and Serve:

Open each toasted roll and mound the lobster mixture right into the center Serve immediately while everything is warm and buttery with fresh lemon wedges on the side for squeezing

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One thing I always look forward to is how the addition of real fresh garlic transforms the entire flavor profile It takes the rolls to a new level that even my seafood hesitant friends end up craving My fondest memory was making these with my dad on a family trip where we all gathered around the kitchen and snuck bites before the rolls even made it to the table

Storage Tips

Leftover lobster filling can be stored in an airtight container in the refrigerator for up to two days Reheat very gently in a pan over low heat with a touch more butter to keep it moist Fully assembled rolls are best enjoyed fresh but you can prep the elements in advance

Ingredient Substitutions

If fresh lobster is not available substitute high quality frozen lobster that has been thawed completely For a lighter option you can use a mixture of lobster and cooked shrimp Swap parsley for dill if you prefer more herbaceous notes and New England style rolls can be replaced with brioche hot dog buns

Serving Suggestions

These rolls taste amazing with a crisp green salad or classic potato chips For a party tray make mini versions with slider buns or serve as a passed appetizer with extra lemon wedges on the side They also work well as the star of a summer lunch spread with corn on the cob

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A Coastal Classic

Lobster rolls have roots in coastal New England where fresh summer seafood is celebrated This riff with garlic butter instead of the usual mayo is a nod to my family’s love for bold savory flavors and a perfect way to showcase beautiful shellfish

Recipe FAQs

→ What kind of lobster is best for these rolls?

Fresh or frozen lobster meat works well. Claw and knuckle meat are preferred for tenderness and flavor.

→ Can I prepare the lobster ahead?

Yes, cook and chop the lobster ahead, then reheat gently in garlic butter just before assembling.

→ What type of roll works best?

New England-style split-top rolls are traditional, offering a soft texture and perfect shape for holding the filling.

→ How can I add extra flavor?

Try a sprinkle of Old Bay seasoning or a dash of cayenne in the butter for a subtle kick.

→ Are there alternatives to parsley?

Fresh chives or dill can be used in place of parsley to complement the lobster’s delicate flavor.