Herby Lobster Rolls with Homemade Buns
Nothing says summer quite like Herby Lobster Rolls with Homemade Buns—a fresh, buttery seafood recipe packed with tender lobster, fragrant herbs, and soft, homemade bread. Whether you’re planning a backyard gathering or looking for the best homemade lobster roll recipe, these flavorful lobster rolls deliver restaurant-quality taste with easy, step-by-step preparation.
What herbs go best in lobster rolls?
Fresh chives, dill, parsley, and tarragon are popular choices because they enhance the sweet flavor of the lobster without overpowering it.
Can I make lobster rolls ahead of time?
Yes. Prepare the lobster filling up to one day in advance and store it in the refrigerator. For the best texture, assemble the rolls just before serving.
What type of bread is best for lobster rolls?
Soft, buttery split-top buns are the traditional choice. Homemade buns add extra flavor and a fresh, bakery-quality texture.
Can I use frozen lobster meat?
Yes. Thaw frozen lobster meat completely and pat it dry before mixing it with the dressing to prevent excess moisture.
How do I keep homemade buns soft?
Store cooled buns in an airtight container at room temperature for up to two days or freeze them for longer storage. Warm them slightly before serving.
Should lobster rolls be served warm or cold?
Both styles are delicious. Maine-style lobster rolls are typically served chilled with a light mayonnaise dressing, while Connecticut-style lobster rolls are served warm with melted butter.
What can I serve with lobster rolls?
Classic sides include potato chips, French fries, coleslaw, potato salad, corn on the cob, pickles, or a crisp green salad.
How long do leftover lobster rolls last?
Store the lobster filling separately from the buns in an airtight container in the refrigerator for up to two days. Assemble just before eating for the freshest results.
Cook with me!
Herby Lobster Rolls with Homemade Buns
Ingredients
For the Homemade Buns:
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 1 large egg
- 3 cups flour
- 5 tablespoons softened butter cubed + 1 tablespoon for brushing after baking
- beaten egg for baking
For the Lobster:
- ½ cup mayo
- Juice of 1 lemon
- 3 tablespoons chopped chives
- 3 garlic cloves grated
- 1 tablespoon old bay seasoning
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper
- 2 lobster tails de-shelled and chopped into bite-sized pieces
- 5 tablespoons butter
- 4 garlic cloves thinly sliced
- 1 teaspoon fine sea salt
Instructions
To Make the Homemade Buns:
- In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk (or water), yeast, and sugar. Give it a quick stir to combine then let sit for 5 minutes, until very foamy.
- Whisk in the salt and egg.
- Add the flour and knead until flour is fully absorbed.
- On LOW speed, add the cubed softened butter one tablespoon at a time. Knead an additional 1 to 2 minutes, until a soft and pliable dough.
- Cover the bowl with plastic wrap or a damp kitchen towel to rise 45 minutes to 1 hour, until dough has doubled in size.
- Preheat oven to 375F. Line either a sheet pan or 9×13″ baking pan with parchment paper. For wider hotdog buns, use the sheet pan. For taller, use the 9×13″ baking pan.
- Transfer the dough onto a clean surface. Divide into 10 equal sized pieces. Roll each into a tight log that’s 4″ to 5″ long.
- Evenly distribute on the prepared baking pan. Press down on each hot dog bun to be around 1″ tall.
- Cover to rise 30 to 45 minutes, until doubled in size.
- Brush the very tops with the beaten egg, then bake for 10 to 15 minutes, until deeply golden on top. Rotate the pan halfway through baking.
- Immediately brush on 1 to 2 tablespoons melted butter after baking. Let rest at least 15 minutes before slicing to enjoy.
To Make the Lobster Rolls:
- For the herby mayo, combine the mayo, lemon juice, old bay seasoning, chopped chives, grated garlic, paprika, and black pepper in a bowl. Mix very well and set aside.
- In a large skillet over medium high heat, add the butter to melt.
- Add the thinly sliced garlic and chopped lobster. Season with the salt. Saute for 1 to 3 minutes, just until cooked. Remove with a slotted spoon to the herby mayo. Toss well.
- Reduce heat to Medium. Add the buns side-face down to cook 1 to 2 minutes on each side, until crispy and golden brown.
- Create a slit in the top of each bun. Add the herby mayo lobster mixture and top with lots of fresh chives to enjoy warm with BUBBL’R Twister Elix’r for a complementary refreshment!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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