Lobster Rolls Butter Mayo

Lobster rolls with butter and mayo are the perfect fusion of creamy richness and delicate seafood flavor. These classic New England-style sandwiches feature tender chunks of lobster meat tossed with just the right blend of warm butter and light mayo, nestled in a toasted, buttery roll. They’re a summertime favorite but delicious any time of year.

Why You’ll Love This Recipe

Lobster rolls with butter and mayo offer the best of both worlds: the comforting richness of butter and the cool creaminess of mayo. The lobster remains the star, enhanced rather than masked by the dressing. This version strikes a perfect balance, making it ideal for lobster lovers who enjoy a hint of indulgence without overwhelming the fresh, sweet taste of the seafood. They’re quick to make, crowd-pleasing, and feel effortlessly gourmet.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked lobster meat (claw, knuckle, and tail)
• Unsalted butter
• Mayonnaise
• Lemon juice
• Celery (finely chopped, optional)
• Chives or scallions (finely chopped, optional)
• Salt and pepper to taste
• New England-style split-top hot dog buns
• Additional butter (for toasting buns)

directions

1. In a small saucepan, melt butter over low heat. Add the lobster meat and warm gently for 2–3 minutes. Do not overcook.
2. Remove from heat and let cool slightly. Stir in mayonnaise and a squeeze of lemon juice. Add celery and chives if using.
3. Season with salt and pepper to taste.
4. In a skillet, melt additional butter and toast the sides of the split-top buns until golden brown.
5. Spoon the lobster mixture into the toasted buns.
6. Serve immediately with lemon wedges and chips or coleslaw on the side.

Servings and timing

This recipe makes 4 lobster rolls.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

• All-butter version: Skip the mayo for a warm Connecticut-style lobster roll.
• All-mayo version: Omit butter for a chilled Maine-style lobster roll.
• Spicy twist: Add a pinch of cayenne or a dash of hot sauce to the mix.
• Herb-forward: Use tarragon or dill for a fresh, aromatic variation.
• Lettuce-lined: Add a crisp leaf of romaine inside the bun for texture.

storage/reheating

Lobster rolls are best served fresh.
If storing:

• Keep the lobster mixture in an airtight container in the refrigerator for up to 2 days.
• Toast and assemble the buns just before serving.

Do not freeze. Reheating lobster can make it rubbery, so serve leftovers cold or gently warmed over low heat.

FAQs

What kind of lobster is best for lobster rolls?

Claw and knuckle meat are tender and sweet, making them ideal, but tail meat also works well.

Can I use frozen lobster meat?

Yes, just thaw it completely and drain any excess liquid before warming.

Should the lobster be served hot or cold?

This version can be served warm (with butter) or slightly cooled (with mayo). It’s delicious either way.

What type of bun should I use?

Split-top New England-style buns are traditional, but any soft hot dog roll will work.

How much lobster do I need per roll?

About 4 ounces of lobster meat per roll is typical for a hearty serving.

Can I prepare the filling ahead of time?

Yes. Make the filling up to a day in advance, but toast the buns and assemble just before serving.

What can I serve with lobster rolls?

Chips, coleslaw, dill pickles, or a light green salad pair well.

Is mayonnaise necessary?

No. You can go all-butter or use Greek yogurt as a lighter alternative.

How do I avoid overcooking the lobster?

Use already cooked lobster and only warm it gently in butter—do not boil or simmer.

Are lobster rolls gluten-free?

They can be if you use gluten-free buns.

Conclusion

Lobster rolls with butter and mayo are a luxurious yet simple way to enjoy fresh lobster. With just a few ingredients and minimal prep, you can create a restaurant-quality sandwich that celebrates the delicate flavor of seafood with creamy and buttery notes. Whether for a summer picnic or a special dinner, this recipe is a true coastal classic.

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