My motto in life is that butter makes everything better, and in the case of these lobster rolls, that’s 100% true.

These garlic butter lobster rolls are sure to steal the show at any party. The freshly steamed lobster meat drenched in garlic butter and placed into a toasted bun, they’re simply unbeatable.

Grilled Lobster Rolls

Ingredients you’ll need

• Lobster – I live on the East Coast where live Maine lobsters are easiest to find at the local grocery store. They are cold-water lobsters making their meat sweet and tender.
• Salted butter
• Brioche hot dog buns – traditionally lobster rolls are served on what’s called a top-split bun. However, finding them can be quite difficult so I opt to use a brioche hot dog bun. I prefer brioche because of its soft, light, and sweet flavor. Although, a potato bun will work as well.
• Garlic
• Parsley
• Lemon
• Salt and pepper

Equipment you’ll need

• Grill or griddle – I used Cabela’s 36’” propane griddle. Having four burners ensures a quicker cooking time. However, a grill will also work for this recipe if you use a cast iron pan to contain the garlic butter.
• Seafood cracker
• Cast iron pan
• Knife
• Cutting board
• Pot – if you are steaming the lobsters yourself, as opposed to buying them pre-steamed from the store, you will need a large pot to fill with water.
• Instant read thermometer – if steaming the lobsters yourself.

The great lobster roll debate: Maine vs. Connecticut

This might not be common knowledge but there is a great debate on who has the better lobster rolls, Maine or Connecticut. Now, the main difference is the Maine-style lobster roll is served chilled with mayo while the Connecticut style is served warm with butter.

To dig a little deeper, the Maine lobster roll is pretty straightforward. It consists of mayo, celery, lemon, mustard, and spices all nestled into a split top bun. The Connecticut style is a little more toasty, literally. This style also incorporates simple ingredients like butter, lemon, and seasonings.

If I’m being honest, I love both equally. However, I also have an obsession with garlic. This is where I made a Connecticut-style lobster roll with a garlicky twist. Also, If you love spice and want to add a little kick to the garlic butter, feel free to toss in crushed red pepper.

How to make grilled lobster rolls

1. Prep

I prefer to purchase live lobsters and steam them myself. Although buying two pre-steamed lobsters will do just fine.

If you are steaming them yourself, here’s a quick step-by-step on how to boil a lobster:

• Prepare a large pot of water to a rolling boil. There should be enough water to cover the lobster completely.
• Place the lobster into the pot, making sure they are fully submerged, and cover with a lid.
• A rule of thumb for boiling lobsters is to boil for 5-6 minutes per pound. Example: 1 ¼ pound will take about 7-8 minutes whereas 2lbs will take 11-12 minutes. The lobster should register 135°F internally on an instant-read thermometer.
• Remove the lobster, and place it onto a cutting board to cool.

To remove the meat from the lobster, grab the tail with one hand and the body with another, give a good twist, and pull. The tail should detach from the body. Grab the tail meat firmly and twist until it slides out then give the tail meat a good chop.

Next, crack the claws. Hold the lobster claw and use a seafood cracker tool to break the shell and remove the meat. Be careful not to crush the meat inside. You can remove the claw meat by pushing with your fingers or a fork.

Extracting the leg meat is a little more difficult so I eat them as a snack.

Once you’ve extracted all the meat, place it into a bowl.

Chop roughly 15 cloves of garlic or enough to yield ¼ cup.

2. Fire up the griddle

Bring half the griddle to medium-high heat and set the cast iron pan on it.

Bring it to a low heat on the other half of the griddle.

On the side that’s heated to low, start toasting your buns.

The cast iron should be hot enough to add the butter at this stage. Once the butter has melted, toss in the garlic.

Allow the garlic to cook in the butter for about 7 minutes or until soft.

Next, add the lobster and toss to combine and warm through.

Taste and season with salt and pepper accordingly.

Take one of the toasted buns and stuff it with lobster.

Garnish with parsley or a squeeze of lemon.

Check out more seafood on the grill recipes

• Smoked Lobster Tails
• Grilled Bacon Wrapped Shrimp
• Smoked Salmon Burnt Ends with Hot Honey Glaze
• Smoked Crab Legs with Honey Garlic Butter
• Garlic Shrimp Skewers

Print

Grilled Lobster Rolls 

Lots of butter, lots of garlic and lots of lobster stuffed into a brioche bun.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 536kcal

Author Alexandra Donnadio

Ingredients

• 2 lobsters live or pre-steamed
• ¼ cup garlic finely diced
• 6 brioche hot dog buns
• 1 stick butter salted
• salt and pepper
• parsley chopped, to serve
• lemon juice to serve

Instructions

• Prepare a large pot of water to a rolling boil. There should be enough water to cover the lobster completely.
• Place the lobster into the pot, making sure they are fully submerged, and cover with a lid.
• A rule of thumb for boiling lobster is to boil for 5-6 minutes per one pound. Example: 1 ¼ pound will take about 7-8 minutes whereas 2lbs will take 11-12 minutes. The lobster should register 135°F internally on an instant-read thermometer. 
• Remove the lobster, and place it onto a cutting board to cool.
• Remove the meat from the lobster and chop it into bite-size pieces.
• Pre-heat half of the griddle to low and the other half to medium-high.
• Butter the buns and toast on the side of the griddle that is heated to low.
• On the side that is heated to medium-high, set the cast iron on the griddle and melt the remaining butter.
• Once the butter is melted, add the garlic and cook for 7 minutes.
• Toss in the lobster and combine until the lobster is heated through.
• Taste, then season with salt and pepper accordingly.
• Grab a toasted bun, and stuff it with lobster. Garnish with parsley or a squeeze of lemon.

Notes

Lobsters – if you don’t want to buy live lobsters, pre-steamed lobsters will work great.

To remove the meat from the lobster, grab the tail with one hand and the body with another, give a good twist, and pull. The tail should detach from the body. Grab the tail meat firmly and twist until it slides out. 

Next, crack the claws. Hold the lobster claw and use a seafood cracker tool to break the shell and remove the meat. Be careful not to crush the meat inside. You can remove the claw meat by pushing with your fingers or a fork.

Nutrition

Calories: 536kcal | Carbohydrates: 40g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 565mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1193IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg