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Toasted brioche bun piled with lobster meat glazed in brown butter, chives and lemon on a wooden board

Golden Brown Butter Lobster Rolls on Toasted Buns

Sweet lobster meat tossed in nutty brown butter and lemon, piled into a toasted buttered bun in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sandwich
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Brown Butter Lobster Filling
  • 450 g Cooked lobster meat (claw, knuckle, tail) chopped into bite-size pieces
  • 85 g Unsalted butter (6 tbsp)
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh chives chopped
  • 1/4 tsp Flaky sea salt plus more to taste
  • 1/4 tsp Black pepper freshly cracked
Buns
  • 4 Split-top New England buns or brioche buns
  • 2 tbsp Unsalted butter softened, for toasting buns

Method
 

Brown the Butter
  1. Melt butter in a 10-inch skillet over medium heat, swirling occasionally, 2 to 3 minutes until foaming.
  2. Keep swirling as the milk solids turn golden then amber, 2 to 3 minutes more, until it smells nutty and toasted. Pull it off the heat the second it turns brown, it can burn in under 10 seconds past that point.
  3. Pour half the brown butter into a small bowl and set aside for toasting the buns.
Warm the Lobster
  1. Pat the lobster meat dry with paper towels, then add it to the remaining brown butter in the skillet over low heat.
  2. Toss gently for 2 minutes until the lobster is just warmed through, not simmering. Remove from heat.
  3. Stir in lemon juice, chives, salt and pepper.
Toast and Assemble
  1. Wipe out the skillet, then brush the reserved brown butter onto the flat sides of the buns.
  2. Toast buns cut-side down in the skillet over medium heat, 1 to 2 minutes per side, until golden brown.
  3. Fill each bun with the warm lobster mixture and serve right away.

Notes

  • Buy lobster meat already cooked to save 15 minutes of boiling and shelling.
  • Butter can go from brown to burnt in under 10 seconds, stay close to the pan.
  • Pat lobster meat dry before adding it to the butter to avoid a watery roll.
  • Griddle buns cut-side down in the same skillet used for browning the butter.