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You get sweet lobster smothered in smooth garlic butter and tucked into a golden toasted roll. It’s simple, crazy good, and perfect for kicking back with summer eats or treating yourself on a fun Friday night. Skip the fuss and bring a little seaside vibe to your table any day.
The first time I tried these was for our anniversary, just hanging out at home. My partner said they tasted better than something you’d order out. Now, anytime I want to wow someone, this is my go-to.
Mouthwatering Ingredients
- New England style rolls: You’ll need four—get the split-top kind if you can so the lobster doesn’t fall out. Look for ones that feel soft but bounce right back.
- Fresh parsley: Chop up two tablespoons. It adds brightness and that little fresh kick. Go for parsley that looks perky and lush.
- Fresh lemon juice: Squeeze a tablespoon from a real lemon for zippy citrus flavor that keeps the lobster butter super tasty.
- Fresh garlic: Grab three firm, healthy cloves and mince ‘em. This is what gives that garlic butter its magic.
- Unsalted butter: Four tablespoons melted down make the sauce. Stick with honest-to-goodness butter (not the spreadable stuff) for the best flavor.
- Lobster meat: One pound of your favorite kind (thawed if frozen, or fresh). Either claw or tail meat works—watch for the cooked tails at the seafood counter.
Simple Instructions
- Pile on and Serve:
- Carefully open up your toasted rolls and stuff each with buttery lobster. Eat right away while they’re still steamy, and don’t forget the lemon on the side for a zingy finish.
- Grill or Toast the Rolls:
- Preheat a dry pan or grill on medium-high. Lay rolls split-side down for a couple of minutes until golden and just crispy outside.
- Brighten Things Up:
- Squeeze in your lemon and sprinkle chopped parsley across the lobster in the pan. Give it a good toss so every bite shines.
- Drench the Lobster:
- Now slide the lobster chunks right into that buttery-garlic goodness. Gently stir so it all soaks up the flavor, warming the meat but don’t let it get dry—turn off the heat once everything’s glazed.
- Sizzle Garlic Butter:
- Drop butter in a skillet on medium. Once melted, toss in garlic and stir for a minute or two. Keep things moving and don’t let the garlic go brown—it gets funky if you do.
- Boil and Chop Lobster:
- Grab your lobster and cook it gently in boiling or steaming water for about 8–10 minutes until it looks white and feels soft. Once cooled enough, slice it into good-sized pieces so it’s easy to eat.
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I can’t get over how just a little fresh garlic changes everything. Even folks who usually skip seafood jump on board. The memory that sticks out is making these with my dad on a getaway—everyone kept sneaking bites before we even built the rolls. That’s the magic.
How to Store
Leftover lobster filling hangs out fine in a tightly sealed container in the fridge for a couple days. Warm it back up low and slow with extra butter so it doesn’t dry out. Don’t try storing built rolls; make them fresh when you want them but pre-chop and toast everything ahead if you like.
Easy Swaps
No fresh lobster? Thawed frozen lobster works too. Or mix it up with a little cooked shrimp. If you want a more herby vibe, use dill instead of parsley. Can’t find those classic rolls? Brioche hot dog buns do the trick.
Serving Ideas
Change things up with some potato chips or a fresh green salad. Serve mini ones on slider buns for parties, with some lemon wedges nearby. Or lay them out for a summer spread with corn if you’re feeling extra festive.
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Seaside Favorite
These rolls got their start along the New England coast, all about celebrating summer shellfish. Swapping in garlic butter instead of mayo is something my family does for that bold, savory kick—and it just lets the lobster shine through.
Recipe FAQs
- → Are there alternatives to parsley?
Chives or dill totally work instead of parsley, and they'll match the lobster’s mild flavor too.
- → How can I add extra flavor?
Add in a pinch of cayenne or Old Bay right to your butter if you’re craving a little kick.
- → What type of roll works best?
If you can find New England split-tops, grab them—they’re soft and just the right shape to stack that lobster high.
- → Can I prepare the lobster ahead?
You sure can. Cook and dice your lobster, then rewarm it gently in the garlicky butter when you’re ready to build the rolls.
- → What kind of lobster is best for these rolls?
Claw and knuckle lobster meat are top picks for being soft and tasty, but any fresh or frozen lobster meat will do the job.