- Make That Garlic Butter Pop:
- Melt butter in a skillet over medium low heat and add the minced garlic Stir and let cook until the garlic smells sweet and just begins to turn golden You want the butter fully infused and the kitchen smelling amazing
- Mix the Creamy Filling:
- Move the garlic butter into a mixing bowl Add lobster meat then mayonnaise Dijon mustard lemon juice chopped chives salt and black pepper Stir gently so the lobster stays in nice chunks and everything gets coated with creamy goodness
- Toast the Buns Just Right:
- Brush the insides and edges of each bun with a thin layer of melted butter Place them in a skillet or oven on medium heat Toast until they turn golden and crisp while the outside stays pillowy This makes every bite rich and inviting
- Stuff to the Max:
- Generously load the creamy lobster mixture into each toasted bun Try to mound it high so every bite gives you lobster and butter together The more packed the roll the more impressive it looks and tastes
- Finish and Serve Fresh:
- Scatter extra fresh chives over the top Serve immediately while the filling is creamy and the buns are warm or chill the rolls for a refreshing picnic treat
When my family gathers for summer picnics these rolls disappear before anything else My favorite touch is using garden-fresh chives which always reminds me of making these rolls for my parents’ anniversary one sunny July
Storage Tips
Store leftover filling in an airtight container in the fridge for up to one day Try to keep the lobster and bread separate until serving so the buns stay crisp If you have extra buns wrap them in foil and reheat in the oven for just a few minutes to bring back their butteriness
Ingredient Substitutions
If you cannot find lobster use high quality crab meat or cooked shrimp for a delicious alternative For a lighter version swap in Greek yogurt for part of the mayo and use light butter For extra tang try adding a small amount of capers or a pinch of smoked paprika
