There is nothing that screams summer quite like a Lobster Roll. Buttery, herby, and tucked into a perfectly toasted brioche bun, this recipe is as dreamy as it gets. With Labor Day coming up, we're going for it! Full send. Bring on the Lobster Rolls.
Table of Contents
Why I Love This Recipe
I live for a good Lobster Rolls, and this one hits all the right notes. It’s rich but balanced, with plenty of fresh herbs, a squeeze of lemon, and just enough mayo to keep things creamy without overpowering the lobster. Using brioche buns makes these Lobster Rolls feel extra special, and when they’re buttered and toasted, they become the perfect vessel for that warm, buttery lobster filling.
And yes there is butter and mayo on my Lobster Rolls. That’s the way to my heart. You can be team butter or team mayo, but the real answer is that we’re team both. More is more. I will take no questions at this time. LOL. This is the kind of recipe that feels restaurant-level fancy but is surprisingly easy to pull off at home.
Ingredients & Substitutions
- Live lobsters or pre-cooked lobster meat
- Unsalted butter
- Fresh parsley
- Fresh chives
- Fresh tarragon
- Celery salt
- Kosher salt
- Freshly cracked black pepper
- Fresh lemon juice
- Brioche hot dog buns or any other bun of your choosing
- Mayonnaise
Easy swaps: If you don’t want to deal with cooking live lobsters, grab pre-cooked lobster meat from your fishmonger. No brioche? Potato rolls or even classic hot dog buns will do.
How to Make
- Pour water into a large pot to a depth of about 2 inches. Generously salt the water and bring to a rolling boil. Add the lobsters, cover, and cook until bright red, about 9 minutes. Remove and let cool slightly.
- Carefully crack the lobster shells and remove the meat from the tails and claws. Cut into 2-inch pieces and transfer to a large bowl.
- In a skillet over medium heat, melt the butter. Remove from heat and stir in parsley, chives, tarragon, lemon juice, celery salt, and a pinch of salt and pepper. Pour the herb butter over the lobster meat and toss to coat.
- Heat a clean skillet over medium heat. Spread the outsides of the brioche buns with room-temperature butter and toast until golden brown, about 2 minutes per side.
- Spread mayonnaise on the inside of each bun. Fill with the warm lobster mixture, top with extra cracked black pepper, and serve Lobster Rolls immediately.
Tips & Tricks
- If cooking live lobsters, don’t forget to heavily salt your boiling water, it seasons the lobster from the inside out.
- Warm the lobster in the herb butter mixture gently, you don’t want to overcook it after pulling it from the shell.
- Toasting the buns is non-negotiable, it adds crunch and structure to balance the buttery filling.
- Use a light hand with the mayo, it should complement the lobster, not drown it.
FAQ's
Can I use frozen lobster meat?
Yes, just thaw it overnight in the fridge and pat it dry before tossing it with the butter mixture.
Do I have to use brioche buns?
Nope, but they add an amazing texture and richness. Any soft, split-top bun will work.
Can I make Lobster Rolls ahead of time?
The lobster mixture is best served warm, so prep everything ahead and toss together right before serving.
What can I serve with lobster rolls?
Chips, fries, or a simple butter lettuce salad are my go-to’s.
Similar Recipes
Lobster Rolls
Ingredients
- 3 whole lobsters about 1 pound each or 1.5 lbs of cooked lobster
- 12 tablespoons unsalted butter melted
- ¼ cup chopped fresh parsley
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons celery salt
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons fresh lemon juice
For the Buns
- 6 brioche hot dog buns
- 2 tablespoons unsalted butter at room temperature
- ¼ cup mayo
Instructions
- Pour water into a large pot to a depth of about 2 inches. Generously salt the water and bring to a rolling boil. Add the lobsters, cover, and cook until bright red, about 9 minutes. Remove and let cool slightly.
- Carefully crack the lobster shells and remove the meat from the tails and claws. Cut into 2-inch pieces and transfer to a large bowl.
- In a skillet over medium heat, melt the butter. Remove from heat and stir in parsley, chives, tarragon, lemon juice, celery salt, and a pinch of salt and pepper. Pour the herb butter over the lobster meat and toss to coat.
- Heat a clean skillet over medium heat. Spread the outsides of the brioche buns with room-temperature butter and toast until golden brown, about 2 minutes per side.
- Spread mayonnaise on the inside of each bun. Fill with the warm lobster mixture, top with extra cracked black pepper, and serve immediately.
Notes
Nutrition Information
Photos by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This (now) Boston girl is loving this post Gaby!!!!
I’m allergic to avocado. Assume I can use regular mayo
I don't use mayonnaise that often, but picked up some of this, and it was good! Lobster rolls here we come!!