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Best-Ever Warm Buttery Lobster Rolls (With Mayo, Too!) Recipe

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★★★★★

4.8 from 130 reviews

Savor the best-ever warm buttery lobster rolls featuring tender, fully cooked lobster meat sautéed in garlic butter, tossed with fresh chives, lemon zest, and a hint of Creole Cajun seasoning. Served on toasted brioche buns brushed with butter and mayonnaise, these lobster rolls offer a perfect balance of rich flavors and satisfying textures, ideal for a luxurious yet easy seafood meal.

Ingredients

Scale

Lobster Filling

  • 1 lb fully-cooked frozen lobster meat, thawed
  • 2 tablespoons unsalted butter (for cooking lobster)
  • 3 cloves 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

Buns & Butter

  • 4 split-top brioche hot dog buns
  • 3–4 tablespoons unsalted butter (for toasting buns and melting to coat lobster)
  • Mayonnaise, for brushing inside brioche buns

Instructions

  1. Prep lobster meat: Pat the lobster meat dry thoroughly with paper towels. If the pieces are large, chop or tear into smaller chunks, though leaving them large and meaty is preferred for texture.
  2. Warm the lobster: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the lobster meat and garlic, cooking gently while stirring frequently until the lobster is warmed through and coated with butter, about 2-3 minutes.
  3. Season lobster meat: Using a slotted utensil, transfer the lobster to a large bowl. Mix in fresh chives, lemon zest, lemon juice, Creole Cajun seasoning, and freshly ground black pepper to taste. Toss gently to combine. Discard the leftover butter in the skillet and wipe it clean.
  4. Toast brioche buns & melt butter: Return the skillet to medium heat and add 2-3 tablespoons more butter. Brush this butter on all sides of the buns. Toast the buns directly in the skillet until golden brown and crisp on both sides. Remove buns and wipe skillet clean. Lower heat to low, melt the remaining butter, and pour it over the seasoned lobster meat, tossing to coat evenly.
  5. Assemble lobster rolls: Spread mayonnaise inside each toasted brioche bun as desired. Divide the warm, buttery lobster evenly among the buns. Garnish with additional fresh chives if you like. Serve immediately with lemon wedges for extra brightness and optional sides like potato chips for a complete meal.

Notes

  • Use fully-cooked lobster meat that has been thawed properly to avoid overcooking during warming.
  • Adjust the amount of garlic and Cajun seasoning based on your spice preference.
  • Butter quality significantly affects flavor—use unsalted high-quality butter for best results.
  • If brioche rolls are unavailable, soft, split-top hot dog buns can be used but the brioche adds the best texture and flavor.
  • Serve lobster rolls immediately to enjoy them warm and buttery, as leftovers may lose texture and flavor.

Keywords: lobster rolls, buttery lobster rolls, warm lobster roll recipe, brioche lobster roll, seafood sandwich, lobster with garlic butter, Cajun lobster rolls

Find it online: https://kitchenbynora.com/best-ever-warm-buttery-lobster-rolls-with-mayo-too-recipe/