Homemade Garlic Butter Lobster Rolls – Easy & Flavorful Recipe

There’s something about a warm, buttery lobster roll that just feels like summer on a plate. Sweet, tender lobster meat, dripping in garlicky butter, tucked into a soft, toasted brioche bun… it’s comfort food and coastal luxury rolled into one. This version leans into the richness with a simple garlic butter sauce that lets the lobster shine without overcomplicating things.

Perfect for a laid-back weekend lunch, an easy-but-impressive dinner, or even a special picnic, these garlic butter lobster rolls come together in under 30 minutes. And the best part? You don’t need to be in Maine to enjoy them — fresh or frozen lobster meat will still give you a restaurant-quality roll right at home.

Ingredients

1 lb cooked lobster meat (claw and tail meat is best)
4 brioche or New England–style split-top hot dog buns
6 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste

Instructions

Prep the lobster: If using whole cooked lobster, remove the meat from the shells and roughly chop into bite-sized pieces. If using pre-cooked meat, pat it dry with a paper towel to remove excess moisture.
Make the garlic butter: In a medium saucepan over low heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant (don’t let it brown). Stir in lemon juice, lemon zest, and a pinch of salt and pepper.
Warm the lobster: Add the lobster meat to the garlic butter and toss gently, letting it warm through for 2–3 minutes. Avoid overcooking — you just want it heated, not tough.
Toast the buns: While the lobster warms, lightly butter the insides of the brioche buns and toast them in a skillet until golden and crisp.
Assemble: Spoon the warm garlic butter lobster into each bun, making sure to drizzle extra butter from the pan over the top. Sprinkle with fresh parsley.
Serve immediately: These rolls are best enjoyed right away while the buns are warm and the butter is still luscious.

Storage Tips

Lobster rolls are best eaten fresh, but if you have leftovers:

Refrigerate: Store the lobster meat (without the bun) in an airtight container for up to 2 days.
Reheat: Warm gently in a pan over low heat with a bit more butter — avoid microwaving to prevent rubbery texture.
Buns: Keep at room temperature in a sealed bag and toast fresh before serving again.

Time & Servings

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 rolls

Nutrition Breakdown (Per Serving)

Calories: 420
Protein: 25g
Carbs: 26g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 740mg
Fiber: 1g
Sugar: 3g

(Nutrition values are approximate and will vary depending on ingredients used.)

Recipe Notes

Fresh vs. frozen lobster: Fresh is always amazing, but good-quality frozen lobster meat works well. Just thaw it gently in the fridge.
Bun choice: New England–style split-top buns are traditional, but soft brioche buns add a slightly sweet note.
Extra richness: Add a small splash of cream to the garlic butter for a more indulgent sauce.
Herbs: Parsley is classic, but chives or tarragon bring a nice twist.

Extra Tips to Make the Recipe Perfect

Don’t overheat the lobster — it’s already cooked, so you’re just warming it up.
Toasting the buns inside and out gives them structure so they don’t go soggy.
If you’re serving a crowd, keep the garlic butter warm in a small slow cooker and assemble rolls right before eating.
A little sprinkle of flaky sea salt on top right before serving makes the flavors pop.

How to Serve

Garlic butter lobster rolls pair beautifully with:

A simple green salad
Kettle-cooked potato chips
Sweet corn on the cob
A cold glass of white wine or sparkling lemonade

For a picnic or casual gathering, wrap the toasted buns separately and fill them on-site so they stay fresh.

Kitchen Tools Needed

Medium saucepan
Skillet or griddle for toasting buns
Tongs or spatula
Cutting board and knife
Small ramekin for extra garlic butter (optional)

FAQs

Yes! Shrimp makes a delicious and more affordable substitute. Just cook, chop, and toss in the garlic butter.

Traditional New England split-top hot dog buns are classic, but brioche buns give a rich, slightly sweet flavor.

It’s best to make them fresh. You can prepare the garlic butter and lobster meat separately, then warm and assemble right before serving.

Absolutely. They’re quick to prepare, easy to scale up, and they feel special without being fussy.

Yes, but it’s best enjoyed fresh. If you freeze it, thaw slowly in the fridge and use within a month.

Final Thoughts

There’s a certain joy in biting into a lobster roll — soft, buttery bread giving way to tender lobster with just the right hit of garlic and lemon. It’s the kind of recipe that makes even an ordinary Tuesday feel like a vacation by the coast. Whether you’re using fresh lobster straight from the dock or thawed tails from the freezer, this garlic butter version is simple enough for a weeknight but special enough for guests.