Nora
A buttery toasted roll brimming with sweet, succulent lobster and kissed with creamy mayo is the ultimate coastal indulgence. Lobster Rolls with Butter and Mayo are a staple in New England cuisine, and now they can be a staple in your summer spread too. Quick to prepare and big on flavor, these rolls offer a rich yet refreshing bite that’s ideal for warm-weather dining.
Whether you’re planning a backyard gathering or just craving something that tastes like vacation, this recipe delivers both ease and elegance. The contrast of the chilled lobster meat with the warmth of the toasted bun and a light touch of lemon creates a balance that’s impossible to resist.
What Is the Lobster Rolls Butter Mayo?
Lobster Rolls Butter Mayo are a beloved seafood sandwich originating from the Northeastern U.S., particularly Maine. The classic version features fresh lobster meat—typically claw, knuckle, and tail—lightly dressed with either warm butter or mayonnaise, then piled into a buttered, toasted split-top bun. This version uses the best of both worlds: buttery flavor and creamy mayo combined for a luxurious texture.
Why You’ll Love This Recipe
- Quick prep, big flavor: You only need a handful of ingredients and less than 30 minutes.
- Perfect balance: The mayo adds creaminess while the butter adds depth.
- Highlighting fresh seafood: It lets lobster shine without overcomplicating it.
- Summer classic: Ideal for beach days, picnics, or casual dinners.
- Elevated comfort food: Simple, but with a touch of coastal luxury.
Ingredients for Lobster Rolls Butter Mayo
- 1 lb cooked lobster meat (claw, knuckle, and tail), chopped
- 2 tbsp mayonnaise (preferably full-fat)
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh chives or parsley
- Salt and freshly ground black pepper, to taste
- 4 split-top hot dog buns
- Extra butter, for toasting buns
How To Make the Lobster Rolls Butter Mayo
Step 1: Prepare the Lobster Filling
In a mixing bowl, combine the chopped lobster meat, mayonnaise, melted butter, lemon juice, lemon zest, and chopped chives. Gently fold everything together until the lobster is coated but not overly dressed. Season with salt and black pepper to taste.
Step 2: Toast the Buns
Heat a skillet or griddle over medium heat. Brush the outer sides of each split-top bun with butter. Toast the buns in the skillet for 1-2 minutes per side, until golden brown and slightly crisp.
Step 3: Assemble the Lobster Rolls
Spoon the lobster mixture into each toasted bun, dividing it evenly. Garnish with extra herbs if desired and serve immediately.
What to Serve with Lobster Rolls Butter Mayo
Lobster Rolls pair perfectly with crisp and vibrant sides. Think crunchy kettle chips, a chilled cucumber salad, or even a light corn on the cob. For drinks, a citrusy white wine or a cold iced tea balances the richness beautifully.
Top Tips for Perfecting Lobster Rolls Butter Mayo
- Use fresh lobster: The fresher, the better. If you’re using frozen, thaw gently and pat dry.
- Balance the mayo and butter: Too much of either will overpower the lobster.
- Don’t overmix: Gently fold ingredients so the meat stays intact.
- Toast to perfection: Crisping the bun gives textural contrast.
- Serve immediately: These rolls taste best freshly assembled.
Storage Instructions
Store leftover lobster filling in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the texture of the lobster and mayo will suffer. Toast buns fresh when you’re ready to enjoy again. Assembled rolls are best eaten immediately.
FAQs
Claw, knuckle, and tail meat are best for lobster rolls. They offer a mix of tenderness and flavor, making each bite balanced and satisfying.
Yes, frozen lobster meat works if it’s high quality. Be sure to thaw it slowly in the fridge and pat it dry to avoid excess moisture.
Toast the buns well and don’t overdo the dressing. Serve immediately after assembling to keep everything crisp.
Traditionally, they can be either. This version is served chilled with a warm bun for contrast.
Yes, Greek yogurt can be used as a mayo alternative for a lighter twist, though it slightly changes the flavor.
You can prep the filling a few hours ahead, but always assemble just before serving to keep the buns fresh and toasty.
Want More Seafood Sandwich Ideas?
You might also like the Garlic Butter Shrimp Scampi Lasagna, where buttery seafood flavors shine in pasta form. Or the Garlic Parmesan Cheeseburger Bombs, a clever finger-food take that shares the same indulgent tone.
For something bright and fresh, consider the Avocado Egg and Chickpea Salad with Lemon and Herbs—great for summer spreads. Looking for comforting seafood mains? My Creamy Shrimp Enchiladas are a reader favorite.
If coastal flavor is your thing, don’t miss the Pan-Fried Shrimp, which captures that crispy-seared finish in under 10 minutes.
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If you try these Lobster Rolls Butter Mayo, let me know! Did you go all-in on butter or keep it balanced with mayo? Share your twists in the comments.
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Lobster Rolls Butter Mayo
Equipment
- Skillet or griddle
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 1 lb cooked lobster meat claw, knuckle, and tail, chopped
- 2 tbsp mayonnaise full-fat preferred
- 2 tbsp unsalted butter melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh chives or parsley
- to taste Salt and freshly ground black pepper
- 4 split-top hot dog buns
- as needed Extra butter for toasting buns
Instructions
- In a mixing bowl, combine chopped lobster meat, mayonnaise, melted butter, lemon juice, lemon zest, and chives. Gently fold and season with salt and pepper.
- Heat skillet over medium. Brush buns with butter and toast each side for 1–2 minutes until golden.
- Spoon lobster mixture into toasted buns. Garnish and serve immediately.