- If using whole cooked lobsters, remove meat from claws, knuckles, and tail.
- Chop into bite-sized pieces. Pat dry lightly (less water = better sauce cling).
2) Toast the buns
- Heat a skillet over medium heat and melt 2 tbsp butter.
- Toast buns cut sides down until golden and crisp (1–2 minutes per side).
- Set aside. (This step makes the roll taste like a real lobster shack sandwich.)
3) Make the garlic butter base
- In the same skillet, melt 4 tbsp butter over medium-low heat.
- Add garlic and cook 30–60 seconds until fragrant (don’t brown it).
4) Warm lobster gently + add cream
- Add lobster meat to the garlic butter and stir gently to coat.
- Pour in heavy cream and simmer on low 1–2 minutes until just warmed through.
- Add lemon juice, zest (optional), salt, pepper, and paprika/cayenne (optional).
- Turn off heat and stir in chives or parsley.
5) Assemble
- Optional: line buns with lettuce for crunch and freshness.
- Spoon warm creamy garlic butter lobster into each bun.
- Serve immediately with extra lemon wedges.
Serving and Storage:
Lobster rolls are best served fresh while the lobster is warm and the buns are crisp. Pair with fries, potato chips, coleslaw,
or a simple salad.
- Store: Keep lobster filling in an airtight container in the fridge up to 2 days.
- Reheat: Warm gently on low heat with a splash of cream or butter (avoid high heat or lobster turns rubbery).
- Freeze: Not recommended—cream sauce and lobster texture can suffer.
Tips:
- Don’t overcook lobster: It’s already cooked—just warm it. High heat makes it tough.
- Use low heat for garlic: Burnt garlic tastes bitter fast.
- Pat lobster dry: Water can thin the sauce and reduce richness.
- Top-split buns: They hold the filling best and toast beautifully.
- Balance with lemon: Add gradually—lemon should brighten, not dominate.
Variations:
- Classic Connecticut: skip cream, use extra butter + lemon + chives.
- Maine-style twist: serve lobster cold in light mayo + celery, but still toast the buns in butter.
- Spicy lobster rolls: add hot sauce or chili flakes to the butter sauce.
- Herby: add tarragon for a fancy, seafood-restaurant flavor.
- Cheesy (non-traditional): sprinkle a little Parmesan into the sauce for a garlic-butter “Alfredo” vibe.
Conclusion:
Creamy Garlic Butter Lobster Rolls are pure comfort and coastal luxury in one bite: buttery toasted buns, tender lobster, and
a silky garlic-lemon cream sauce that tastes like a special occasion. Keep the heat gentle, let the lobster shine, and finish
with fresh herbs. Make these once, and they’ll become your go-to “wow” meal for guests—or for treating yourself.
FAQ:
Can I use frozen lobster meat?
Yes. Thaw in the refrigerator and pat dry well before warming in the sauce.
Can I substitute shrimp or crab?
Absolutely. Use cooked shrimp or lump crab (handle gently). Warm briefly so seafood stays tender.
Why did my lobster turn rubbery?
It was heated too long or at too high a temperature. Lobster should only be warmed gently.
What buns are best for lobster rolls?
New England-style top-split buns are traditional and toast perfectly, but any soft hot dog bun works.
Can I make the sauce ahead?
You can make the garlic butter base ahead, but add lobster and cream just before serving for the best texture.
