Go Back
Loaded_New_England_Lobster_Rolls__Two_Ways

Buttery New England Lobster Roll

This buttery New England lobster roll features generous pieces of sweet cooked lobster warmed gently in melted butter with fresh lemon, sea salt, and black pepper. Piled into golden toasted split-top buns, it makes a simple seafood dinner with classic New England flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American, New England
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked lobster meat, preferably claw, knuckle, and tail meat
  • 2 large New England style split top hot dog buns
  • 2 tbsp softened butter, for toasting
  • 2 tbsp unsalted butter, melted
  • 1 tsp fresh lemon juice
  • 1 pinch sea salt
  • Freshly cracked black pepper, to taste

Equipment

  • large skillet For toasting the buns and gently warming the lobster
  • Tongs or silicone spatula For handling the buns and lobster
  • cutting board For cutting the lobster into pieces
  • chef’s knife

Method
 

  1. Cut the cooked lobster meat into generous bite size pieces, keeping some of the claw and knuckle meat larger for a loaded lobster roll.
  2. Spread the softened butter over the outside of each split top bun. Toast in a skillet over medium heat for 2 to 3 minutes per side, until golden and lightly crisp while keeping the centers soft.
  3. Gently warm the lobster meat with the melted butter. Add the fresh lemon juice, sea salt, and black pepper. Heat only until the lobster is warm and glossy so it stays tender.
  4. Pile the warm buttery lobster generously into the toasted buns. Spoon any remaining lobster butter over the top for extra flavor.
  5. Serve the buttery lobster rolls while warm. The combination of sweet lobster, rich melted butter, lemon, and golden toasted buns makes an easy seafood dinner with classic New England flavor.

Notes

Cut the lobster into generous bite size pieces while keeping some claw and knuckle meat larger for a loaded texture.
Toast the split-top buns in softened butter until golden and lightly crisp while keeping the centers soft.
Warm the lobster gently so it stays tender and does not become tough.
Add the lemon juice, salt, and black pepper only while gently warming the lobster.
Spoon any remaining lobster butter over the filled rolls for extra flavor.
Serve immediately while the buns are warm and the lobster is glossy and tender.