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BEST EVER WARM BUTTERY LOBSTER ROLLS centered hero view, clean and uncluttered
Olivia Farnsworth

Best Ever Warm Buttery Lobster Rolls Easy Weeknight Dinner

These Best Ever Warm Buttery Lobster Rolls are the perfect easy dinner for any weeknight meal. Featuring tender, warm lobster chunks tossed in butter and nestled inside toasted brioche buns with mayo, this simple lobster dinner is quick to prepare and ideal for a family dinner or quick seafood recipe night.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb fully-cooked frozen lobster meat, thawed- see notes
  • ½ cup (1 stick) unsalted butter, divided
  • 3 cloves of garlic, finely minced or pressed
  • 1 tablespoon fresh chopped chives, plus more for garnishing
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • ½ teaspoon Creole Cajun Seasoning– homemade or store-bought
  • freshly ground black pepper, to taste
  • 4 split-top brioche hot dog buns
  • Mayonnaise, for brushing inside brioche buns

Method
 

  1. Dry the thawed lobster meat using paper towels and chop into smaller pieces if desired.
  2. Melt 2 tablespoons of butter in a skillet over medium heat and add the lobster meat along with the minced garlic. Cook while stirring gently until the lobster is heated through and coated in butter, about 2 to 3 minutes.
  3. Transfer the lobster meat to a mixing bowl and mix in the chopped chives, lemon zest, lemon juice, Creole Cajun seasoning, and freshly ground black pepper. Toss lightly to combine. Clean the skillet by discarding the leftover butter.
  4. Heat 2 to 3 tablespoons of butter in the cleaned skillet over medium heat. Brush the butter onto the sides of each brioche bun. Toast the buns in the skillet until golden and crisp on all sides, then wipe the skillet clean again.
  5. Lower the stove heat and melt the remaining butter in the skillet, then pour this melted butter over the seasoned lobster meat and toss to coat well.
  6. Spread mayonnaise inside each toasted bun and fill evenly with the warm lobster mixture. Garnish with extra chopped chives if you like. Serve right away with lemon wedges and your choice of chips or sides. Enjoy!

Notes

  • You can use cooked frozen lobster meat that’s been thawed, or if you prefer raw lobster meat like knuckle, claw, or tail meat, cook it longer until opaque before proceeding. For best quality, Luke’s Maine lobster meat is recommended if available. Refer to the full blog post for additional tips and variations.