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Classic Lobster Roll with Lemon Butter

Classic lobster roll with lemon butter features tender lobster gently warmed in a skillet with lemon zest and juice. Serve it in golden, toasted New England-style split-top buns for a bright, buttery lunch.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the lobster
  • 4 tbsp unsalted butter
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice fresh
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper
  • 1 lb lobster meat cooked, cut into bite-size pieces
For the rolls
  • 4 hot dog buns New England-style split-top
  • 2 tbsp unsalted butter melted

Equipment

  • 1 10-inch skillet
  • 1 12-inch skillet

Method
 

Warm the lobster
  1. Melt the butter in a 10-inch skillet over low heat, then stir in the lemon zest, lemon juice, salt, and pepper.
  2. Add the lobster and fold gently until heated through, about 2 to 3 minutes; remove the skillet from the heat.
Toast and assemble
  1. Heat a 12-inch skillet over medium heat, brush the flat outer sides of the buns with melted butter, and toast them in batches for 1 to 2 minutes per side, until golden.
  2. Divide the warm lobster among the toasted buns and serve immediately.

Notes

For tender lobster, fold it gently into the lemon butter and heat only until warmed through. Refrigerate leftover lobster filling in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free butter.