Introduction:
If you’ve ever bitten into a lobster roll and thought, “This is happiness,” you’re going to love this indulgent twist:
Creamy Garlic Butter Lobster Rolls. They’re buttery, rich, lightly lemony, and packed with tender lobster
in a silky garlic butter sauce that feels restaurant-level—without needing a reservation.
Classic lobster rolls usually fall into two camps: Maine-style (cold with mayo) and Connecticut-style
(warm with butter). This version leans warm and buttery like Connecticut, but adds a gentle creamy finish for extra comfort.
It’s still all about the lobster, though: sweet, delicate meat coated just enough to feel luxurious, never heavy.
Whether you’re making these for a special date night, a summer dinner, or a “treat yourself” moment, the method is simple:
toast the buns in butter, warm the lobster gently, and finish with garlic, lemon, and a touch of cream. The result tastes like
coastal vacation energy—right from your kitchen.
Ingredients:
For the lobster filling
- 1 1/2 lb (680g) cooked lobster meat, chopped (claw + knuckle + tail)
- 4 tbsp (56g) unsalted butter
- 3 cloves garlic, minced
- 1/4 cup (60ml) heavy cream (or half-and-half for lighter)
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp lemon zest (optional but bright)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch of paprika or cayenne (optional)
- 2 tbsp chopped chives or parsley
For the rolls
- 4–6 top-split hot dog buns (New England-style if possible)
- 2 tbsp butter (for toasting buns)
- Optional: crisp lettuce leaves (for a fresh crunch)
Optional add-ons
- 1 tbsp mayonnaise (for extra creaminess)
- 1 tsp Dijon mustard (tiny amount for depth)
- Celery, finely diced (for classic lobster roll crunch)
