I’m back using our new favorite line of brioche rolls! A tip for buying lobster, you want it fresh, but if you wait until Thursday the prices go up a $1 or $2 usually I’ll buy mine on Wednesday to cook Friday. I used lettuce to help hold the rolls together so the butter sauce wouldn’t make the bread fall apart right away. Trust me you want all that buttery goodness!

Garlic Butter Naked Lobster Rolls
(Adapted from Sweet C’s)

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1 lb lobster meat
1 tsp celtic sea salt
6 tablespoons butter, divided in half
4 cloves garlic, minced
1 large shallot, minced
1 teaspoon lemon zest
¼ cup dry white wine
1 tablespoon fresh tarragon, chopped
4 large soft hoagie rolls or New England Style hot dog buns
1 tablespoon softened butter, for spreading on the roll

In a large pan, melt 6 tbsp butter on medium heat.

Add in garlic and shallots, stirring occasionally, until fragrant and soft – about 4 minutes. Salt while simmering. {I grilled my lobsters for added flavor, but either way work}

Stir in wine and increase heat to high.

Stir in lobster meat, lemon zest, and tarragon.

Cook until piping hot and the sauce is reduced, about 5 minutes.

Slather softened butter on rolls, inside and out.

Add rolls to a hot griddle pan and toast on each side. {I used my air fryer to toast them evenly.}

Scoop lobster meat and garlic butter sauce into a roll that has been toasted.

Serve immediately with drawn butter if desired.

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