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The Best Lobster Rolls with Butter and Mayo
This is about to become your new favorite lobster roll recipe. Succulent lobster meat is gently warmed in butter with a touch of dill, then tucked into golden toasted brioche buns spread with creamy mayo. Finished with a pinch of lemon zest and fresh chives, these buttery, flavorful rolls deliver the perfect balance of richness and freshness every time.
Traditionally, lobster rolls have been split into two camps: Maine’s mayo-based version and Connecticut’s warm buttered lobster roll. But why choose one when you can enjoy the best of both worlds? This recipe combines the buttery richness of Connecticut’s style with the creamy touch of Maine’s, creating a roll that’s balanced, indulgent, and unforgettable. And while removing lobster meat can seem intimidating at first, it becomes easier with practice — and it’s worth every second when you taste the results. In fact, cracking shells can even be part of the fun; see who can get the most meat out of their lobster shells. Of course, using pre-picked lobster meat is a great shortcut too, but if you’ve got the time, the hands-on experience adds something special to every bite.
The Best Lobster Rolls with Butter and Mayo
5
minutes40
minutes45
minutesIngredients
2 2 Whole lobsters (about 1.25 lb each) or 10 oz pre-cooked lobster meat
4 tbsp. 4 tbsp. butter (reserve 1 Tbsp for toasting buns)
1 1 lemon
1/4 tsp. 1/4 tsp dill
2 2 brioche hot dog buns
2 tbsp. 22 tbsp Mayo (for spreading inside buns)
2 tsp. 2 tsp chives, chopped (for garnish)
1 1 Seafood tool set
Directions
- Cook the lobsters (skip if using pre-cooked lobster meat):
- Bring a large pot of salted water to a boil. Make sure it’s enough water to completely submerge the lobsters.
- Add lobsters, cover the pot, and cook depending on lobster weight: (1 lb. – 9 min) , (1.25 lb. – 11 min.) , (1.5 lb. – 13 min.)
- Once cooked, remove lobsters from the water and transfer to an ice bath.
- Twist off tails and claws.
- With kitchen shears, cut tails lengthwise and remove the meat, de-veining as needed.
- Crack lobster claws, and carpus then remove the meat, making sure to remove the tendon from the claw.
- Chop lobster meat into medium bite-sized pieces.
- In a pan over very low heat, melt 3 Tbsp butter.
- Add lobster meat, juice from ½ lemon, and ¼ tsp dill. Then stir gently for 2–3 min to coat in butter (do not cook further).
- Lightly trim the outsides of the brioche bun (see video for reference).
- In a skillet, melt 1 Tbsp butter and toast trimmed sides for 1–2 min per side, until golden brown.
- Spread mayo inside toasted buns.
- Fill generously with lobster meat, finish with a light pinch of lemon zest garnish with 2 tsp chopped chives. Add lemon juice if needed. Enjoy
Recipe Video
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