Irresistible Lobster Rolls Recipe | Buttery & Easy Summer Seafood Favorite

Prep Time 15

Cook Time 20

Course Main Course

Cuisine American

Servings 4

1 lb cooked lobster meat, from claws and knuckles, cut into 1/2 to 3/4-inch chunks
5 tablespoons high-quality unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
2 tablespoons fresh chives, finely snipped
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
4 split-top hot dog buns (New England style)
2 tablespoons unsalted butter, softened

Pat the cooked lobster meat dry with paper towels to remove excess moisture. Place the chunks in a medium bowl.
In a small saucepan, melt the 5 tablespoons of butter over low heat until just melted and warm. Do not let it brown.
Spread the 2 tablespoons of softened butter on the flat outer sides of the split-top buns.
Heat a large skillet over medium heat. Place buns buttered-side down and toast for 2-3 minutes per side, until deep golden brown and crisp. Set aside.
Pour the warm melted butter over the lobster meat. Add the lemon juice, zest, chives, salt, and pepper.
Gently fold the mixture with a spatula until the lobster is just coated and warmed through. Do not overmix.
Immediately divide the warm lobster filling among the toasted buns, piling it high.
Garnish with extra chives if desired and serve right away.

For the best texture, ensure your cooked lobster meat is patted completely dry with paper towels before mixing it with the warm butter.

Keyword lobster rolls recipe, seafood