I’ll never forget the first time I made these Creamy Cajun Butter Lobster Rolls in my own kitchen. It was a special occasion I wanted to feel luxurious without dining out. As the butter melted with the Cajun spices, this incredible, smoky aroma filled the air—it smelled like a five-star restaurant. The moment I folded that creamy, spiced butter sauce into the sweet, tender lobster meat, I knew I had something magical. This recipe is my proudest little creation, turning a classic into something with a warm, irresistible kick that completely transforms the experience. It’s become my go-to for impressing guests or treating myself.
Ingredients
- 4 lobster tails (about 6 oz each), cooked, meat chopped
- 4 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 2 tablespoons heavy cream or crème fraîche
- 1 stalk celery, finely minced
- 1 tablespoon fresh lemon juice, plus extra wedges for serving
- 1 1/2 teaspoons Cajun seasoning blend (I use a salt-free one to control salinity)
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chives or parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- 4 top-split brioche hot dog buns
- Extra butter for toasting buns
A quick note on these ingredients: Trust me, do not skip the fresh lemon juice here. That bright acidity is crucial for cutting through the rich butter and cream, and it makes the lobster flavor pop. I’ve tried bottled juice in a pinch, and the difference is stark—fresh is best. For the Cajun seasoning, using a salt-free blend was a game-changer I learned after my first batch turned out a bit too salty. It lets you be the boss of your seasoning level. And for the buns, I’ve tried regular hot dog buns, but the slight sweetness and incredible softness of a true brioche bun make this sandwich something truly special.(See the next page below to continue…)