Creamy Garlic Butter Lobster Rolls

Instructions

If using raw lobster tails, steam or boil until just cooked through, then cool slightly and chop the meat into bite‑sized chunks.
If using pre‑cooked lobster meat (e.g. frozen and thawed, or fresh from the market), make sure it’s properly thawed and drained.

In a skillet over medium‑low heat, melt about 2 tablespoons of unsalted butter. Add the minced garlic and sauté just until fragrant (about 30–60 seconds). Garlic should become aromatic — don’t let it brown too much.
Add the chopped lobster meat to the skillet. Stir gently and cook for 1–2 minutes — just enough to warm the lobster and coat it evenly with butter and garlic.
Remove skillet from heat and stir in a squeeze of lemon juice (optional) and half of the chopped chives or scallions. Season with salt and freshly ground pepper to taste.

In a clean skillet, melt the remaining butter (2–3 tablespoons) over medium heat.
Brush or brush the insides of your buns generously with the butter, and toast them cut‑side down until golden and crisp — this gives the bun a buttery, slightly crunchy contrast to the tender lobster.

Open each toasted bun, spoon a generous amount of the warm garlic‑butter lobster mixture into it (divide evenly between 4 buns).
Sprinkle the remaining chives (or scallions) on top for freshness and color.
Optionally, add a small squeeze of lemon juice or a tiny pinch of salt/pepper — taste and adjust as you like.

Serve the rolls hot and fresh. Classic sides: potato chips or fries, a fresh green salad, or crisp slaw. Just a Taste+1
For an extra touch: garnish with a lemon wedge or extra chopped herbs.

Tips & Variations

Butter + Mayo hybrid: Some versions mix a small amount of mayonnaise into the warm butter‑coated lobster for a creamier texture — a nod to the mayo‑based “New England style.” foodiecrush+1
Add crunch: Finely diced celery or scallions add texture — but don’t overdo: you want lobster to shine. Just a Taste+1
Herb twist: Try fresh tarragon, dill, or parsley instead of chives for a different herbal note.
Spicy option: Mix a tiny dash of hot sauce or smoked paprika into the butter‑lobster mix for a gentle warmth.
Serve lobster salad‑style (cold): If you like cold rolls, let the lobster‑butter mixture cool, toss with a touch of mayonnaise, lemon juice, herbs, chill — then serve on a toasted buttered bun, for a refreshing variation.

Crispy potato chips or fries — classic, salty companion
Fresh green salad or coleslaw — cuts through the richness with freshness
Corn on the cob or grilled veggies — adds a light, summery vibe
A crisp white wine or cold beer — lobster and butter pair wonderfully with chilled wines or lagers