Miss Kardea Brown's Buttery Lobster Rolls, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Buttery Lobster Rolls

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
Summertime in a sandwich: That's what a lobster roll feels like for me. For ease, I sometimes use lobster tails instead of whole lobsters. They're easier to shell. I've also found frozen cooked lobster in the shell as a more affordable option.



  1. Melt the butter in a small saucepan. Remove the milk solids that float to the top, leaving the clear melted butter on the bottom in the saucepan. Set aside.
  2. Heat a large cast-iron skillet over medium-high heat until hot. Add the whole green onions and cook, turning occasionally, until lightly charred, about 2 minutes. Remove the green onions from the skillet and chop. Combine the green onions, mayonnaise and lemon juice in a small bowl. Set aside.
  3. Add 2 tablespoons of the melted butter to the skillet. Add the lobster and cook until warmed through. Transfer the lobster to a medium bowl. Add the celery and mayonnaise to the lobster and toss until combined. Add the remaining butter to the lobster and toss. Season with salt and pepper.
  4. To serve, divide the lobster mixture and lettuce evenly among the rolls. Serve with lemon wedges.