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Garlic Butter Naked Lobster Rolls Recipe – delicious garlic butter lobster rolls sandwich with no mayonnaise for a rich, flavorful naked lobster roll everyone will love!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Connecticut Style Lobster Rolls
I feel like this is the most controversial post I have published to date. I realize I am about to say something so terrible, so horrifying, readers may never look at me the same way again…. but…. I make lobster rolls completely NAKED – with NO MAYO!
I realize this is the stuff of horror for many people, but trust me on this – naked lobster rolls are totally a thing.
These lobster rolls are oozing with garlic butter sauce flavor that bring out the sweet and buttery lobster meat flavor – and for those of us with limited access to fresh seafood, it even makes frozen picked lobster taste fresh-caught.
This easy lobster roll recipe is one you’re going to want to make again and again! I realize to many of my friends this very recipe is tantamount to treason – but I HATE mayonnaise. Like, I hate most condiments, but I really, really hate mayonnaise. (I also hate mustard, but in fairness, I am allergic to it – so I’ll give myself a pass there.)
You might think a lobster roll without mayo is crazy – or dry – or even missing something – but these lobster rolls have plenty of flavor and juicy lobster and garlic buttery goodness – you won’t miss a thing.
How to Make Naked Lobster Rolls
To make these Connecticut-style lobster rolls, you’ll need:
- Lobster meat – use lobster meat that doesn’t smell fishy, has been cooked to red and opaque, and has been picked through to remove any bits of shell.
- Celtic sea salt – use a high quality sea salt that has a strong salty flavor, but doesn’t contain a ton of sodium, for the best flavor.
- Butter – butter works to add a salty, delicious sauce for the lobster roll, as well as contribute some fat content back to the dish since we’re not using mayonnaise.
- Garlic – garlic’s earthy, pungent flavor is a perfect addition to lobster meat, when lightly browned it has a great aroma that is addictive!
- Shallot – shallot is less “hot” than an onion with a similar flavor that is lighter so it won’t overpower lobster’s delicate flavor.
- Lemon zest – lemon zest brings a tart, sweet, bright flavor that cuts through the rich flavor of lobster meat.
- Dry white wine – white wine joins with butter to create a rich, light sauce that is addictive, slightly sweet, and perfectly spotlights the delicate flavor of lobster with the earthy flavor of garlic.
- Fresh tarragon – tarragon has an earthy, almost like licorice, for a bright kick that is perfect in lobster rolls.
- Soft hoagie rolls or New England Style hot dog buns
- Melted butter, for spreading on the roll, optional.
Once you’ve gathered your ingredients, we are going to use the following method:
- Butter & toast rolls. Melt 1 tablespoon butter and brush over rolls. Brown rolls so they have a bit of crispy crunch.
- Make sauce. 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. Stir in wine and increase heat to high.
- Cook lobster in sauce. Stir in lobster meat, lemon zest, and tarragon. Cook to piping hot and sauce is reduced, about 5 minutes.
- Fill sandwiches. Scoop lobster meat and garlic butter sauce into roll that has been toasted. Top with parsley, green onion, or cilantro if desired.
- Serve – with drawn butter and lemon wedges.
Tips and Tricks For Perfect Naked Lobster Rolls
What lobster to use in lobster roll. This recipe calls for 1 pound lobster meat – which can either mean grilled, boiled, baked… however you love to prepare lobster. For my favorite way to broil lobster tails, click here. Since I don’t live in an area with fresh lobster that I can get regularly, I have to rely on frozen lobster.
Normally I try to steer clear from buying pre-cooked seafood and shellfish, because I think it can taste fishy – in this recipe, we’re using so much garlic it works great with pre-cooked frozen lobster meat – which is available in most grocery store’s freezer sections. Just make sure you’re buying picked lobster meat, and not imitation lobster meat.
What bread to use for lobster rolls. Lobster Rolls are traditionally served on New England style hot dog buns – which are hot dog buns cut down the middle from the top (top-down buns). If you can’t get a New England style hot dog bun, you can use regular hot dog buns, a fluffy, buttery hoagie style roll, or even thick texas toast style bread. I personally like to butter the inside and outside of my lobster roll buns and then toast all sides on a hot griddle top.
Make it keto. If you’re keeping low carb – this recipe is FANTASTIC without the bread, too! Spoon the lobster and garlic butter sauce over salad or in a lettuce cup – it’s also divine over zoodles or cauliflower rice! You can also make this an easy lobster pasta by spooning the garlic butter sauce over pasta or even rice. For a completely keto recipe with the flavors you love in a lobster roll, be sure to check out my garlic butter lobster skillet recipe.
Recipe FAQs
Any leftovers can be kept in an airtight container in the refrigerator for up to three days.
Recipe is best consumed within 24 hours for best flavor and texture.
We recommend using a split top brioche-style bun for the best lobster rolls, but hot dog buns or hoagie rolls can work in a pinch.
You can use pre-picked, pre-cooked frozen lobster meat if that is what your store has available – thaw overnight in the refrigerator. Do not heat to thaw for best flavor and texture.
What to Serve with Lobster Rolls
We love serving these lobster rolls with crispy crunchy baked french fries or amazingly delicious and simple to make air fryer french fries – as well as super simple 4 ingredient coleslaw, mayo-free pasta salad, or light and crunchy lemon parmesan salad.
If you love these easy naked garlic butter lobster rolls, please check out my other knockout lobster recipes:
Garlic Butter Naked Lobster Rolls Recipe
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Garlic Butter Naked Lobster Rolls Recipe
Ingredients
- 1 lb lobster meat
- 1 tsp celtic sea salt
- 2 tablespoons melted butter, optional, for toasted rolls
- 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
Instructions
- Preheat oven to 350 degrees.
- In a small pan, melt 2 tbsp butter.
- Brush butter onto rolls and bake 5-8 minutes, until golden brown.
- 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.
- Stir in wine and increase heat to high.
- Stir in lobster meat, lemon zest, and tarragon.
- Cook to piping hot and 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.
- Scoop lobster meat and garlic butter sauce into roll that has been toasted.
- Serve immediately with drawn butter if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Find our web story for this recipe here.
5504mg of sodium, is that a mistake? My favorite spice is tarragon, so you had me intrigued and decided to make this for tonight tonight. I’m anxious to see how it will taste. I’m still in shock over the sodium intake. Thank you for the recipe.
All of the nutrition is independently calculated by software I use – and sometimes it can be majorly off, which it appears to be here :/
These nutrition calculations should always be a guide – but in this specific recipe if you use unsalted butter, and watch the bread you use, it will be far, far less.
This recipe is to die for!! It’s in its own league compared to rolls with mayo. The hubby and I used French-made brioche hotdog buns and their so light and crispy after toasting! A++, adding this to our list of favorites!
I was staying outside of Boston near Salem one summer and found an outdoor food stand that was selling Lobster Rolls. It is near Salem by a beach and the locals told us it was the best in the area. So we tried it. I was floored. I was told to use brioche rolls not hot dog rolls. The brioche gave it a sweeter flavor and it is was what the outdoor vendor used. I have not made it homemade in years since I have been home and going to again this weekend. Thank you for your recipe this is what I remember. Not the mayo version.