Lobster Rolls with Lemon Vinaigrette and Garlic Butter


After Supper Club this past weekend, I found myself with a pound-and-a-half of leftover steamed lobster tail…oh I suppose there could be worse tragedies.  Of course there was not a chance the lobster was going to go to waste.

I definitely had lobster roll on the brain and went poking around some old recipes.  While the lobster roll is a beloved dish of the East Coast and normally made with a generous amount of mayonnaise, this recipe definitely pushes the traditional envelope.  Completely retooling this classic summertime fare is a bold move, but one done wisely, as the vinaigrette doesn’t mask the clean, sweet flavor and beautiful red color of the lobster.

However, another standout was the bun brushed with garlic butter and then toasted to a crunchy consistency….brilliant.

Now, my motives for using a non-traditional recipe did not stop there… 

Last week, Hudson Vineyards sent me some of their home-grown extra-virgin olive oil, lovingly named after Lee Hudson’s late mother, Titi. 

What a gift to receive on my doorstep.  Beautifully bottled and sourced from a handful of older Mission trees on their ranch, not to mention a blend of Tuscan olive varieties as well, this olive oil is a bright shade of green with rich nutty flavors and a black pepper finish.

I knew this recipe would showcase the oil’s flavor and nuances, working together with the lemon to brighten the celery, parsley and scallions.   It was truly a match. 

If you are looking for a special oil to use in salads or low temperature cooking, this really is a special offering and would also be a wonderful gift.

Chop cooked lobster meat into chunks. 

Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl.  Whisk in scallions, celery, celery leaves and parsley.

Then add lobster and gently toss.  Season with salt to taste.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.  Brush inside and outside of buns with garlic butter.  Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.

Fill toasted buns with lobster and serve.  It was honestly one of the best leftover meals I’ve had.

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Adapted from Gourmet

Serves four

1-1/4 to 1-1/2 pounds cooked lobster meat
3 Tablespoons fresh lemon juice
1/3 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt, more to taste
1/3 cup thinly sliced scallions
1/4 cup finely chopped celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/4 cup butter
3 garlic cloves, smashed
4 hot dog buns

Chop cooked lobster meat into chunks. 

Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl.  Whisk in scallions, celery, celery leaves and parsley.  Then add lobster and gently toss.  Season with salt to taste.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.  Brush inside and outside of buns with garlic butter.  Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.

One Year Ago:  Cream of Roasted Tomato Soup with Parsley Croûtons
Two Years Ago:  Familiarity Breeds Contentment

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48 Comments

  1. That is a beautiful thing! The garlic butter on the bun is almost distracting me from the incredible filling in it.

    Reply
  2. You know you’re making me invest in lobster. I mean, times are tough. Just saying….this is absoluely exqusite – you raised lobster rolls to a whole new level.

    Reply
  3. Liz C. 3

    Oh. My. Gawd. This is something I’m definitely going to surprise Mr. Snoots with. Actually, if I can make it look like yours, then we’ll both be surprised!

    Reply
  4. pam 4

    I can honestly say I’ve never found myself with leftover lobster. I’ve never even found myself with lobster in my house…ever.

    Reply
  5. Kelle 5

    Oh my gosh, I’ve never been a fan of lobster rolls because to me the mayo hides the sweetness of the meat. But THIS! THIS I can totally get behind. Mmmm I may have to make some herbed buns to go along with it. Awesome!!

    Reply
  6. deeba 6

    You’ve won me over with what you did here. Goregoues-ness!! Wonderful gift to recive and how beautifully you used it. Also love th egralic butter on the buns … nom nom nom

    Reply
  7. dawn 7

    living on cape cod i get so sick of lobster, but cath i have to say that this looks DIVINE!

    Reply
  8. leslie 8

    in all my years of a lobster lover..I have never had a lobster roll! Things need to be a changing!

    Reply
  9. annbb 9

    Man! How great is it to be sent quality products to try and critique! If anyone could do it fairly and in a talented way it’s you!
    Your lobster roll looks delicious. Living on the East Coast for the last 31 years, I can count on 1 hand the # of times I’ve eaten one. And I do love a good one. What’s up with that????

    Reply
  10. LINDA 10

    Please overnight me the leftovers.
    I need a big bite of that asap!

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  11. Laura 11

    Oh my.

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  12. laura 12

    this looks absolutely incredible!! i love lobster rolls but i always regret the mayo. i love this.

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  13. Ginny 13

    looks so delicious! :)

    Reply
  14. Memoria 14

    I don’t like lobster *gasp!*, but this looks fabulous!!

    Reply
  15. MMMM… Lobster… such decadence, and beautiful photos

    Reply
  16. nina 16

    You can hardly call that a leftover meal…it looks far better than the best lobster rolls I’ve ever seen. Summer on a plate!!!

    Reply
  17. elra 17

    hmmm, I wish I have some leftover lobster too. What a fantastic idea Cathy!

    Reply
  18. Katrina 18

    That looks gorgeous. The roll itself look de-lish. I’ve tried to like certain seafood and I think it’s more the texture that I don’t like, but maybe I’ve just never had a really good bite of lobster/crab (which are the two I like the least).
    Won’t you be my neighbor? 😉

    Reply
  19. Pat 19

    What I would like to know first of all is how you ever came by ‘leftover’ lobster? Second, that is certainly a delicious way to rid yourself of it. Great put together.

    Reply
  20. Oh how I wish I liked lobster because this is simply beautiful!

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  21. I think I’m ready for a second dinner. This looks absolutely to die for! Post more pics of the dinner party – sounded like a blast;)

    Reply
  22. Noble Pig 22

    Yes, leftover lobster seems a bit ridiculous but it just happened that the tails I bought were so large, even with eight adults and two lobster courses, it was too much.  However, I would not think twice about buying a couple tails and steaming them to make this again, it was that good.

    Reply
  23. Holy wow. My husband would divorce me and marry you if he saw that.

    Reply
  24. Sounds heavenly. I bet it smells pretty good too!

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  25. Lydia 25

    Lobster rolls are a mainstay of summer here in New England. Looking at your photo, I really believe that summer can’t be far away!

    Reply
  26. HoneyB 26

    What I said yesterday about flying out there….after seeing this, I’m booking the flight! YUMMY!

    Reply
  27. Beautiful! I don’t think one is enough for me!

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  28. Tammy 28

    Those looks so delicious!

    Reply
  29. Jen 29

    Wow, this looks amazing. And I think LAST YEAR’S post about the tomato soup and croûtons looks awesome too!

    Reply
  30. Nice variation on lobster rolls. My husband likes lobster, but doesn’t like the work involved, so he only eats it when someone else has taken it out of the shell for him. I fooled around with a lobster roll recipe for him a bit last year, adding tarragon to the mix. I think he’d like your version better since he doesn’t like mayo.

    Reply
  31. June 31

    Wow – looks fabulous! What a hardship having leftover lobster LOL. It’s not something we’d have the luxury of in this house cause we’d eat it till we bust.

    Reply
  32. June 32

    Cathy, I just enjoyed reading your post “Familiarity Breeds Contentment” from two years’ ago and had to comment again. Such a beautiful post and the boys – awww! It is wonderful to think that in time, someone will be writing about your wine and your vineyard too and remembering in much the same way!

    Reply
  33. Lisa 33

    Your attention to detail makes this truly gorgeous. The flavors sound fantastic and that olive oil must stunning.

    Reply
  34. Laurie 34

    I love your lighter version of a lobster roll. I’ve never been a fan of adding gops of mayo to lobster, which is already a perfect food all on its own. Glad you had such a yummy lunch!

    Reply
  35. Refreshing and delicious Cathy. Of only I were lucky enough to have leftover lobster:D

    Reply
  36. krysta 36

    yes please, i have been craving a lobster roll all winter long.

    Reply
  37. Mary 37

    This looks, unbelievably, die and gone to heaven good. The flavor must be wonderful.

    Reply
  38. Mrs. L 38

    Theres a place called Old Port Lobster Shack in Redwood City that I love because of their Lobster Rolls. Now I have a craving.

    Reply
  39. EB 39

    I made these from Gourmet too! They were so fresh and wonderful. Thanks for the reminder of them!

    Reply
  40. Pam 40

    I wish I was your neighbor then I could help you eat all of your leftover lobster.

    Reply
  41. Marjie 41

    Remind me again: what are leftovers? I’d love to have lobster tails, leftover or otherwise, magically appear in my fridge!

    Reply
  42. Rose 42

    Yummy!
    Great blog!
    Regards from Sweden…

    Reply
  43. Debbie 43

    Oh that does look so delicious! Wish I had one of those rolls right now!

    Reply
  44. Lena in VT 44

    I do believe a good olive oil makes all the difference and this one looks lovely!

    Reply
  45. Fabulous! There’s nothing better than a yummy lobster roll!

    Reply
  46. Lobster is my most favorite food group! I grew up eating lobster rolls in the northeast always the traditional way but got tired of all that mayo as I got older so I can really appreciate how wonderful this version must be. I would take this intravenously!

    Reply
  47. Melinda 47

    That lobster roll looks sooo good.

    Reply
  48. Wayne 48

    Wow! This is great, I may use this as a main dish for a summer party! Yes that good!

    Reply

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