Buttery Lobster Roll

  • PrepTime: 30 Mins
  • CookTime: 10 Mins
  • TotalTime: 40 Mins


  1. 4 tablespoons (2-ounces) unsalted butter, divided
  2. 2 medium cloves garlic, minced
  3. 1 1/4 pounds lobster meat, removed from about 4 lobster tails, cut into bite-sized pieces
  4. 4 split-top hot dog buns
  5. 1 tablespoon freshly squeezed lemon juice
  6. 1 1/2 teaspoons finely chopped fresh dill
  7. 1 tablespoon thinly sliced chives
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 4 wedges lemon, for serving


  1. Gather the ingredients.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the garlic and sauté until fragrant, about 30 seconds. Add the lobster and cook, tossing often until it turns opaque and is cooked through, 3 to 5 minutes.
  3. Meanwhile, heat a grill pan or skillet over medium heat. Spread 1 tablespoon of butter lightly over the outside of the buns. Toast them in the pan on both sides until lightly browned. Set aside.
  4. Transfer the lobster and garlic to a medium bowl. Melt the remaining 1 tablespoon of butter in the skillet.
  5. Season the lobster with lemon juice, dill, chives, salt, and pepper. Add the freshly melted butter and toss until combined.
  6. Place equal amounts of lobster mixture into each of the toasted buns. Serve with lemon wedges to squeeze over the sandwiches as desired.


  1. Overcooked lobster is chewy and tough, so be careful to cook it for only a few minutes. If the lobster is precooked (including from a whole lobster), it should just be brought to room temp and gently warmed through.
  2. Sometimes called New England-style hot dog rolls, buns split on top rather than on the side are preferred for lobster rolls because they hold the meat perfectly and make a nice presentation. Most supermarkets have at least one option.
  3. To make the best use of the lemon, squeeze juice from half of the fruit to toss with the lobster, then cut the other half into wedges for serving.
  4. Fresh parsley or thyme can be substituted for dill.
  5. Some of the raw chives can be used for garnish.
  6. Add two tablespoons of minced celery along with the garlic.
  7. Toast the buns in a preheated 350 F oven for about five minutes, or skip the butter on the buns.
  8. The minced green tops of scallions are a great substitute for chives.
  9. Maine's version is served cold using a mayonnaise-based lobster salad that includes celery and lemon juice, often lining the toasted bun with lettuce. In
  10. Connecticut's version is served warm. They also use lemon juice, though the chopped lobster is cooked in far more butter.