These lobster rolls with tarragon butter and pickles are exactly what I’m craving. The recipe combines warm tarragon-infused butter with a mayonnaise mixture that includes crisp celery and sweet bread-and-butter pickles for contrast. You can make this with lobster, substitute shrimp, or use oyster mushrooms for a vegetarian option. Serve with potato chips for a classic, satisfying meal.
Traditionally, lobster rolls come either dressed in warm melted butter or chilled with mayonnaise. This version blends the two approaches: warm tarragon butter coats the lobster, and a bit of mayo with celery adds texture. Are you team warm butter or team mayo? I love both depending on my mood.
What is a lobster roll?
Lobster rolls are a New England classic: tender poached or cooked lobster tossed in butter or mayo and served in a buttered split-top hot dog bun. This recipe takes that straightforward tradition and adds bright tarragon, lemon, and crunchy pickles for an elevated but still simple sandwich.
Ingredients for the best lobster roll
Fresh lobster meat: Use cooked lobster meat—tail, claw, or knuckle pieces work well. Cut into bite-sized chunks if needed.
Tarragon butter: Melted unsalted butter mixed with minced fresh tarragon and a pinch of kosher salt, finished with lemon juice, makes a fragrant sauce that lightly warms the lobster.
Mix-in: Combine the lobster and tarragon butter with chopped bread-and-butter pickles, finely chopped celery for crunch, minced chives, and a bit of mayo to bind everything together.
Optional add-ins: Top the rolls with crispy bacon, a dash of hot sauce, lettuce, or tomato if you like. Keep it simple to let the lobster shine.
Instructions
Make the tarragon butter: In a small pot, melt the butter over low heat. Stir in finely minced tarragon and kosher salt to taste. Remove from heat and add the juice of one lemon, then set the butter aside.
Toss the lobster: Place the cooked lobster meat in the warmed tarragon butter and toss gently until the lobster is warmed through, about a couple of minutes. Remove from heat and add the chopped bread-and-butter pickles, finely chopped celery, and minced chives. Stir in the mayonnaise and mix until everything is evenly combined. Season with salt and pepper to taste.
Toast and assemble: Butter and toast split-top hot dog buns until golden. Fill each bun with the lobster mixture, sprinkle with extra chives, and serve immediately.
More seafood inspiration
- Bang Bang Shrimp
- Pasta with White Wine and Mussels
- Lemon Garlic Butter Scallops
If you make these Lobster Rolls, please leave a comment or rating — it’s always appreciated. Share your version on social media so the recipe creator can see what you made. The recipe below includes details for servings, times, and nutrition.
Updated from March 2020
Lobster Rolls with Pickles and Tarragon Butter
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Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons tarragon, finely minced
- juice of 1 lemon
- 1 pound lobster meat, cooked, shelled and cubed
- 10 bread and butter pickles, finely chopped
- 2 sticks celery, finely chopped
- 1 tablespoon fresh finely chopped chives
- 1/4 cup mayo
- kosher salt and black pepper to taste
- 4 to 5 split-top hot dog buns
- top with fresh chives
Instructions
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Melt the butter in a small pot, stir in the minced tarragon and kosher salt, then remove from heat and add lemon juice. Set aside.
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Toss the lobster in the warmed tarragon butter until just heated, about two minutes. Off the heat, fold in chopped pickles, celery, chives, and mayonnaise. Season with salt and pepper to taste.
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Butter and toast the buns, fill with the lobster mixture, sprinkle additional chives on top, and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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