Here in New England, we’re fans of the Super Bowl and for a special treat, I decided to make Lobster Rolls for a snack. Something simple to make for your party not only special but also gourmet!


1 pound cooked lobster – tail, claw, and knuckle – about 3x 1.25 pound lobsters

¼ cup mayonnaise

Juice of half a lemon

Zest of a lemon

¼ cup finely diced celery

¼ cup finely chopped chives

Iceberg lettuce shreds

New England style hot dog buns

Buttercraft Provisions Roasted Garlic Butter – or use regular butter


Steam the lobsters in a large pot using the standard method.  Remove them and let cool or plunge them in cold water if you want to speed up the process.  Pick the lobster meat and cut it into small bite-size pieces, and set it aside.

Make the dressing with a quarter cup of mayonnaise in a bowl.  Add some lemon juice to thin the mayonnaise a little bit.  Don’t make it too thin, you don’t want it to run off and make the buns soggy.  Add the lemon zest, celery, and chives (reserve a few chives to top rolls).

In a frying pan or saucepan heat, the Buttercraft Provisions Roasted Garlic Butter (or regular unsalted butter) until melted.  Add lobster to the pan and stir to coat in the butter for a few minutes.  Use a slotted spoon to remove the lobster from the pan so that the excess water is left in the pan.

Add lobster to the bowl with dressing and toss to coat.

In a toaster oven, toast the hot dog buns, make sure that you open them up a little so the center also gets a little dried out.  Heat some Buttercraft Provisions Roasted Garlic Butter in a frypan until melted.  Add the buns to the hot pan with butter, and brown lightly on both sides with plenty of butter.

Remove buns from pan, and assemble rolls by adding some shredded Iceberg lettuce in the bottom of the roll, and top with lobster.  Finish with chopped chives for garnish.  For a special meal wee my recipe for homemade potato chips.

You can make the lobster a day ahead and assemble the rolls when you’re ready to eat.