Brown Butter Lobster Rolls Recipe
Make Brown Butter Lobster Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Filling
Rolls & Toppings
Optional garnish
Method
Prepare Lobster Filling
- 1
Check and Chop Lobster
If using cooked lobster in shell, remove meat from knuckles and tail and pat dry with paper towels. Coarsely chop into roughly 1/2-inch pieces; measure 1 lb after chopping. Keep chilled while you prepare other components.
- 2
Brown the Butter
In a small to medium stainless-steel or light-colored skillet, melt 6 tbs unsalted butter over medium heat. Swirl or stir occasionally. After 4–6 minutes the butter will foam, then solids will brown and develop a nutty aroma. Watch closely to avoid burning. When the foaming subsides and the solids are golden-brown (pleasant nutty scent), remove from heat and transfer immediately to a heatproof bowl to stop cooking. Let cool 1–2 minutes so it’s warm, not piping hot.
- 3
Combine Filling
Pour about 4–5 tbs of the warm brown butter over the chopped lobster (reserve 1–2 tbs brown butter for toasting buns or brushing). Add 3 tbs mayonnaise, 1/4 cup finely chopped celery, 2 tbs chopped chives/scallion greens, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Kosher salt, 1/4 tsp freshly ground black pepper, and the optional 1/8 tsp cayenne. Gently fold with a rubber spatula or wooden spoon until lobster is coated and ingredients are evenly distributed. Taste and adjust seasoning: add a touch more lemon or salt if needed. Chill filling briefly (10–15 minutes) if it feels too warm — lobster should be warm or room temperature for best texture.
Prepare Rolls & Assemble
- 4
Toast Buns
Butter the cut sides of the 4 split-top buns with the 2 tbs unsalted butter (or brush with reserved brown butter for extra flavor). Heat a large skillet or griddle over medium heat. Place buns cut-side down and toast until golden brown and crisp, about 1–2 minutes. Press gently with a spatula for even contact. Remove from skillet.
- 5
Line Buns & Fill
Place a lettuce leaf inside the base of each toasted bun to create a barrier that keeps the bun from getting soggy and adds crispness. Divide the lobster filling among the 4 buns, piling gently but not packing. Spoon any remaining brown butter from the bowl sparingly over the lobster if desired for extra gloss and flavor.
- 6
Finish and Serve
Sprinkle each roll with a pinch of flaky sea salt and the optional chopped chives or parsley and a light dusting of smoked paprika if using. Serve immediately with lemon wedges on the side for squeezing.