Lobster Roll

Buttery lobster, fresh herbs, and a warm toasted bun, this Lobster Roll brings big flavor in a laid-back way. The lobster is baked with garlic and lemon, then tossed in melted butter with dill and chives for a rich, herby finish. Stuffed into a golden bun and served with lemon wedges, it feels like summer in every bite.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Lunch, Main Course

Cuisine: American

Keyword: lobster roll

Servings:

Calories: 730kcal

Author: Mandy Applegate

Ingredients

1 pound uncooked lobster meat
1 garlic clove minced
½ cup unsalted butter
1 teaspoon olive oil
Salt and pepper to taste
¼ cup chives chopped
3 tablespoons fresh dill chopped
½ lemon juiced
Lemon wedges for spritzing
2 hot dog buns warmed or toasted

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C). Place the lobster meat (or tails) in a baking dish. Sprinkle with minced garlic, salt, and pepper. Drizzle with olive oil and dot with butter cubes.
1 pound uncooked lobster meat, 1 garlic clove, ½ cup unsalted butter, 1 teaspoon olive oil, Salt and pepper
Bake for 15 minutes, or until the lobster is cooked through and opaque.
For a rich flavor, lightly brush the buns with melted butter and toast them in the oven for 3–4 minutes, or until golden and warm.
Once the lobster is cool enough to handle, chop it into bite-sized pieces. Add it back into the warm baking dish with the remaining melted butter.
Toss in the chives, dill, lemon juice, and an extra pinch of salt and pepper. Mix gently until the lobster is fully coated in herby, buttery goodness.
¼ cup chives, 3 tablespoons fresh dill, ½ lemon
Load the buttery lobster mixture into each toasted bun. Serve immediately with lemon wedges and a sprinkle of extra chives, if desired.
2 hot dog buns, Lemon wedges

Notes

Use fresh lobster if you can: it makes a big difference in taste and texture.

Frozen lobster works too: just thaw it completely and pat it dry before baking.

Pre-cooked lobster meat: If using precooked meat, warm it gently in the butter and skip the baking step.

Split-top buns: These are ideal, but regular hot dog buns will work just fine.

Add a lettuce leaf: if you want a bit of crunch or to help catch any buttery drips.

Mix gently: to avoid breaking up the lobster meat too much.

Don’t overbake: lobster gets tough if it’s left in the oven too long.

Add more flavor: a little mayo, hot sauce, or a sprinkle of onion powder over the lobster as it cooks can turn the flavor up a notch. For extra crunch, add some finely chopped celery to your roll.

Make ahead: Make and store the filling separately from the buns and reheat gently before serving.

Maine lobster roll: For another variation, try it Maine-style with some mayonnaise.

Storage and Reheating Instructions

Store: Store the lobster mixture and buns separately. Keep the lobster in an airtight container in the fridge for up to 2 days.
Reheat: When you’re ready to eat, warm the lobster gently over low heat in a skillet—just until it’s heated through—then load it into a freshly toasted bun. Avoid microwaving if you can, as it can make the lobster rubbery.

Nutrition