Buttery Lobster Roll Recipe

buttery lobster rolls served on a platter

The Spruce/Bahareh Niati

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 sandwiches
Nutrition Facts (per serving)
477 Calories
16g Fat
39g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 477
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 158mg 53%
Sodium 744mg 32%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 44g
Vitamin C 50mg 248%
Calcium 209mg 16%
Iron 4mg 24%
Potassium 495mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm and buttery, Connecticut-style lobster rolls make a fabulous summertime dinner. This New England favorite was reportedly invented at Perry's restaurant in Milford, Connecticut in the late 1920s. There's no need to travel, however, because lobster rolls are incredibly easy to make at home and ideal for a quick weeknight meal.

Unlike Maine lobster rolls, these are not cold sandwiches, and they don't include mayonnaise. Instead, the lobster meat is cooked in a generous amount of butter, seasoned with garlic, dill, scallions, and lemon, and served on a warm toasted bun. Requiring less than 30 minutes from start to finish, they're a breeze to whip up and as much fun to make as they are to eat.

The recipe uses lobster tails, though you can use any lobster meat that's readily available to you. If the tails are frozen, thaw them in the fridge for a few hours until the meat is soft enough to remove from the shell. Fresh live lobster is a classic option; cook the lobster until almost done, remove and chop the meat, then continue with the recipe. Count on at least three whole average-sized lobsters for one pound of meat.

Often served with kettle chips or fries and a dill pickle, a light vegetable side (e.g., asparagus, broccoli, cauliflower, or green beans) or summery salad is a good accompaniment to lobster rolls as well. Serve them with refreshingly light drinks such as tea, lemonade (or mix the two for an Arnold Palmer), your favorite beer, a white wine like pinot grigio, or a sparkling prosecco.

“These lobster rolls were so buttery, decadent and easy to make! Fresh herbs, melted butter and lemon juice add so much flavor and create a refreshing, rich taste. I cooked the lobster for just a few minutes, so it was tender and soft. They also tasted great the next day!” —Bahareh Niati

Buttery Lobster Roll Recipe Tester Image
A Note From Our Recipe Tester


  • 4 tablespoons (2-ounces) unsalted butter, divided

  • 2 medium cloves garlic, minced

  • 1 1/4 pounds lobster meat, removed from about 4 lobster tails, cut into bite-sized pieces

  • 4 split-top hot dog buns

  • 1 tablespoon freshly squeezed lemon juice

  • 1 1/2 teaspoons finely chopped fresh dill

  • 1 tablespoon thinly sliced chives

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 wedges lemon, for serving

Steps to Make It

  1. Gather the ingredients.

    ingredients to make buttery lobster rolls

    The Spruce/Bahareh Niati

  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the garlic and sauté until fragrant, about 30 seconds. Add the lobster and cook, tossing often until it turns opaque and is cooked through, 3 to 5 minutes.

    lobster cooking in a pan

    The Spruce/Bahareh Niati

  3. Meanwhile, heat a grill pan or skillet over medium heat. Spread 1 tablespoon of butter lightly over the outside of the buns. Toast them in the pan on both sides until lightly browned. Set aside.

    rolls toasting in a cast iron grill pan

    The Spruce/Bahareh Niati

  4. Transfer the lobster and garlic to a medium bowl. Melt the remaining 1 tablespoon of butter in the skillet.

    butter melting in a pan

    The Spruce/Bahareh Niati

  5. Season the lobster with lemon juice, dill, chives, salt, and pepper. Add the freshly melted butter and toss until combined.

    lobster mix in a glass bowl

    The Spruce/Bahareh Niati

  6. Place equal amounts of lobster mixture into each of the toasted buns. Serve with lemon wedges to squeeze over the sandwiches as desired.

    buttery lobster roll served on a platter

    The Spruce/Bahareh Niati


  • Overcooked lobster is chewy and tough, so be careful to cook it for only a few minutes. If the lobster is precooked (including from a whole lobster), it should just be brought to room temp and gently warmed through.
  • Sometimes called New England-style hot dog rolls, buns split on top rather than on the side are preferred for lobster rolls because they hold the meat perfectly and make a nice presentation. Most supermarkets have at least one option.
  • To make the best use of the lemon, squeeze juice from half of the fruit to toss with the lobster, then cut the other half into wedges for serving.

Recipe Variations

  • Fresh parsley or thyme can be substituted for dill.
  • Some of the raw chives can be used for garnish.
  • Add two tablespoons of minced celery along with the garlic.
  • Toast the buns in a preheated 350 F oven for about five minutes, or skip the butter on the buns.
  • The minced green tops of scallions are a great substitute for chives.

How to Store

Store any leftover rolls refrigerated in an airtight container for up to 2 days. To rewarm, microwave for 20 to 30 seconds, then serve.

What is the difference between Maine and Connecticut lobster rolls?

While there's some debate as to which is a "true" lobster roll, New England has two main styles of lobster rolls.

  • Maine's version is served cold using a mayonnaise-based lobster salad that includes celery and lemon juice, often lining the toasted bun with lettuce. In
  • Connecticut's version is served warm. They also use lemon juice, though the chopped lobster is cooked in far more butter.

While these recipes vary slightly, they both often include garlic, dill, and celery.