Buttery Lobster Roll

Name: Buttery Lobster Roll with House-Made Bun
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/2 cup butter; 5 oz fresh Maine lobster meat; 1 brioche bun; 1 tbsp chives; 1 tbsp celery; 1/2 cup creamy coleslaw, for serving; 1 cup house-made potato chips, for serving; 1 pickle spear, for serving

This buttery lobster roll features fresh Maine lobster meat poached generously in butter with celery and chives, nestled in a house-made cross-grilled brioche bun. The standout is the abundance of melted butter throughout the filling and served alongside for dipping, elevating this classic sandwich beyond typical versions.

🌍American 🏷️Lobster roll 🏷️Lobster 🏷️Sandwich 🏷️Buttery Connecticut-style

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devourpoweronTikTok

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From TikTok · by devourpower

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devourpoweronTikTok

Recommended$$$ price range

Mark's Off Madison

Location: New York City, NY

Directions

What the creator ordered

Lobster roll with creamy coleslaw, house-made potato chips, and pickles

Standout moments

+Generous amount of butter
+House-made grilled bun
+Fresh Maine lobster

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Tips & Notes

Pro tips

Poach lobster meat gently in butter over low-to-medium heat to avoid toughening; the meat should stay tender and absorb the butter flavor without becoming rubbery.
Toast the brioche bun on the grill just before assembling to achieve a crispy exterior that won't absorb excess butter and become soggy.
Use fresh, high-quality Maine lobster meat for the best flavor; avoid pasteurized or canned lobster, which lacks the delicate sweetness of fresh meat.
Have extra melted butter ready for dipping; this is not optional — the butter is integral to the eating experience and should be generously available.

Substitutions

Brioche bun → challah or butter-enriched white bread (similar richness and texture)
Maine lobster → rock lobster or langoustine (milder flavor but similar sweetness)
Creamy coleslaw → lemon vinaigrette slaw (lighter alternative, still pairs well)

Storage & make-ahead

Store assembled rolls wrapped loosely in foil in the refrigerator for up to 1 day; reheat gently in a low oven to avoid drying out the filling.

Equipment

cast iron skillet or griddle for cross-grilling the bun

Common Questions

Can I use frozen lobster meat instead of fresh?

Fresh Maine lobster is preferred for optimal flavor and texture, but thawed frozen lobster meat works if fresh is unavailable. Ensure it's fully thawed and patted dry before cooking.

How much lobster meat do I need per roll?

This recipe uses 5 oz of lobster meat per roll, which provides a generous, lobster-forward filling without overwhelming the bun.

Can I make the bun ahead of time?

Yes, prepare the brioche dough the day before and store it covered in the refrigerator. Shape and grill fresh on serving day for the best texture.

What makes cross-grilling the bun important?

Cross-grilling creates a crispy exterior and toasted surface that contrasts with the soft interior, preventing sogginess from the butter-rich filling.