The first time I made these Creamy Garlic Butter Lobster Rolls was on a quiet summer evening, a belated celebration after a long week. I remember the way the kitchen filled with the rich, intoxicating aroma of garlic sizzling in butter, mingling with the sweet, oceanic scent of fresh lobster. That moment, standing at the stove and gently folding the luxurious, creamy mixture, felt like pure indulgence. This recipe has since become my go-to for turning an ordinary day into something special, a little taste of coastal luxury right at my own kitchen counter. It’s simpler than you think, and the result is nothing short of spectacular.
Ingredients
- 1 lb cooked lobster meat, chopped (claw and knuckle meat recommended for best flavor and texture)
- 4 brioche or New England-style split-top hot dog rolls
- 4 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 2 tbsp mayonnaise (I prefer a high-quality, full-fat version)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp finely chopped fresh chives
- 1/4 tsp celery salt (don’t skip this; it makes a huge difference!)
- Pinch of smoked paprika or Old Bay seasoning
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp finely chopped celery for a subtle crunch, and extra chives for garnish
Finding great lobster meat is key. I’ve used freshly steamed and picked lobster for peak luxury, but high-quality, frozen cooked lobster meat from a reputable seafood market works wonderfully in a pinch—just thaw it slowly in the fridge. For the rolls, the classic New England split-top is ideal for that iconic presentation, but I’ve used brioche buns many times for their buttery richness and they are divine. The celery salt is non-negotiable in my book; it adds that authentic, savory depth you can’t quite place but would definitely miss.(See the next page below to continue…)