I still remember the first time I tried a lobster roll inspired by Joanna Gaines. It was simple and fresh. Sweet chunks of lobster tossed in herb-infused melted butter and piled into a warm, toasted bun. So yummy. Each bite felt like a trip to the Maine coast. In this article, I am excited to share this easy Joanna Gaines lobster roll recipe with all its steps, tips, and a few fun twists.
Table of Contents
Key Takeaways
- Simple and Fresh: Sweet chunks of lobster are mixed with herb-infused butter to create a classic New England-style roll that tastes light and flavorful.
- Homemade Gourmet: With just lobster tails, butter, herbs, and toasted buns, this Joanna Gaines lobster roll recipe makes it easy to enjoy a restaurant-quality meal at home.
- Customizable: The filling can be adjusted to your taste. A little mayo, lemon juice, or mild spices can be added without taking away from the lobster’s natural flavor.
- Make-Ahead Friendly: The lobster mixture can be prepared in advance and chilled. Before serving, simply warm it up and spoon it into the toasted buns.
What Is Joanna Gaines’ Lobster Roll
Her honeymoon inspires Joanna Gaines’s lobster roll in Maine. Instead of heavy mayonnaise, her version uses melted butter flavored with fresh herbs like tarragon and parsley. The tender lobster meat is coated in this herb-infused butter, letting the sweet lobster shine. I love how personal and nostalgic this Joanna Gaines lobster roll recipe feels. It’s like bringing a bit of the seaside into my kitchen.
Flavorful Variations of Joanna Gaines Lobster Roll
Warm Buttered Lobster Roll
This is the classic Joanna style: warm lobster tossed in melted herb butter on a toasted bun. It’s rich and indulgent. For extra decadence, you can add a small pat of butter on top of the lobster.
Spicy Mayo Version
For a zesty twist, mix some spicy mayo into the lobster. Stir a tablespoon of mayo with a dash of hot sauce or cayenne, then toss the lobster in it. This gives a creamy, spicy filling.
Light Yogurt-Based Option
For a lighter version, try Greek yogurt instead of mayo. After cooking and cooling the lobster, gently stir in a couple of tablespoons of plain yogurt. It adds creaminess and tang with less fat.
Recipe for Joanna Gaines Lobster Roll
Joanna Gaines Lobster Roll Recipe
4
servings15
minutes25
minutes580
kcal40
minutesKeep the screen of your device on
Ingredients
- Main Ingredients for the Filling
1 pound lobster tails (about four 4-ounce tails)
8 tablespoons unsalted butter (1 stick), softened
¼ cup chopped tarragon
¼ cup chopped parsley
3 tablespoons chopped chives (for garnish)
4 split-top New England-style hot dog buns
1 lemon, cut into wedges (for serving)
- Optional Add-Ins and Seasonings
Finely diced celery or red onion (for crunch)
Salt, pepper, smoked paprika, Old Bay, or cayenne (for seasoning)
1 tablespoon mayonnaise or Greek yogurt (for creaminess)
Lemon juice or zest (for brightness)
How to Make Joanna Gaines’ Lobster Roll
- Prepare the Lobster Meat
I start by cooking the lobster. I bring a pot of salted water to a boil and steam (or boil) the lobster tails for about 6–8 minutes, until the shells are bright red and the meat is opaque. Then I plunge the tails into an ice bath to stop the cooking. Once cool, I crack open the shells and remove the lobster meat, tearing it into bite-sized chunks. - Mix the Dressing
In a small saucepan over medium-low heat, I melt most of the butter (saving a teaspoon for the buns). Then I add the chopped tarragon and parsley to the melted butter. I let the herbs simmer for 1 to 2 minutes until fragrant. (Optional: stir in a little lemon juice or a pinch of salt now.) - Combine Lobster with Dressing
I add the cooked lobster pieces to the herb butter. Using tongs, I toss the lobster in the butter for 1 to 2 minutes until every piece is coated and warmed through. - Toast the Buns
Meanwhile, I brush the outside of each bun with the reserved butter. Then I toast each side of the buns for 1 to 2 minutes in a skillet over medium heat until they are lightly golden. This adds crunch. Once toasted, I set the buns aside to cool slightly. - Assemble the Lobster Rolls
Now I fill the buns with the lobster mixture. I open each toasted bun and spoon a generous amount of the warm lobster into it, piling it high. Then I sprinkle the chopped chives on top. - Serve Immediately
Lobster rolls are best enjoyed right away, while still warm. I always serve mine with lemon wedges on the side. A squeeze of lemon brightens the buttery filling. Don’t let the rolls sit too long, or the bun will soften.
Recipe Video
Chef Tips for the Best Lobster Rolls
Use Fresh, High-Quality Lobster
Start with the best lobster you can find. Fresh or properly thawed lobster has a sweet flavor that shines in this simple recipe. Avoid canned or imitation lobster.
Keep the Filling Cool and Light
Let the cooked lobster cool before tossing it with butter. I keep the filling light: just butter and herbs, so the lobster flavor stays front and center. If you do add mayo or yogurt, use it sparingly.
Butter the Buns for Extra Flavor
Don’t skip buttering and toasting the buns. I brush each bun with butter and toast it until golden. This adds extra flavor and crunch, and helps the bun hold its shape under the filling.
Storage and Make-Ahead Tips
Refrigerating the Filling
You can make the lobster filling in advance. After mixing the cooled lobster with herb butter, let it cool completely and store it in an airtight container in the fridge (up to 24 hours). When ready, gently reheat the filling on low heat before serving.
Storing Assembled Rolls
Avoid assembling the rolls too early. Prep and toast the buns ahead of time, but add the lobster just before eating. Leftover lobster mixture can be stored in the fridge for 1 to 2 days. Just toast fresh buns when you are ready to enjoy them.
Serving Suggestions
Pair with Fries or Salad
These lobster rolls pair perfectly with classic sides. I love serving them with hot, crispy fries or a simple green salad.
Add a Lemon Wedge or Fresh Herbs
Always offer lemon wedges at the table. A little squeeze of lemon adds bright zest that balances the butter. You can also garnish with extra chopped chives or parsley to make the Joanna Gaines lobster rolls look extra special.
Nutrition Information
Calories per Serving
Each lobster roll is about 520 calories. Most of these calories come from the butter and bun (roughly 200 from the butter and 110 from the bun per roll). The lobster adds about 160 calories.
Protein and Fat Content
A 4-ounce serving of lobster has roughly 30 to 35 grams of protein and only a couple of grams of fat. The melted butter adds about 22 grams of fat per roll. So, these Joanna Gaines lobster rolls are high in protein but also rich in fat.
If you want to learn more information about nutrition facts, you can visit our free recipe nutrition calculator.
FAQs
Can I use frozen lobster meat?
Yes, you can use frozen lobster meat in this recipe. Just make sure it’s fully thawed and drained before using. I prefer to thaw it overnight in the refrigerator, then pat it dry with a paper towel to remove extra moisture. The key is to warm it gently in the herb butter so it doesn’t get tough or rubbery. Frozen lobster can be just as flavorful if handled carefully.
What type of bun works best?
New England-style split-top hot dog buns are the best choice. They have flat, golden sides that toast beautifully in butter and hold the filling upright. If you can’t find them, any soft, top-split brioche or potato roll works well too. I like to butter the sides and toast them until golden to add a crispy texture that contrasts with the soft lobster filling.
How long does the filling last?
The lobster filling keeps well for about two days in the refrigerator. Store it in an airtight container and refrigerate as soon as it cools. When you’re ready to serve, warm it gently in a pan with a bit of butter. Avoid reheating it multiple times, as that can make the lobster chewy and reduce its flavor.
Can I make it ahead of time?
Yes, you can prepare the lobster mixture a day in advance. Cook and chill the lobster, mix it with the butter and herbs, then refrigerate. Before serving, reheat it slowly over low heat just until warm. You can also toast the buns ahead of time and keep them covered with a clean towel. Assemble the rolls right before serving for the best texture and taste.
What sides go well with lobster rolls?
Lobster rolls pair beautifully with simple, fresh sides. I usually serve them with crispy fries, coleslaw, or a light green salad. Kettle chips, corn on the cob, or a small cup of chowder also make great companions. For drinks, iced tea or lemonade balances the richness of the buttery lobster perfectly.
