This lobster roll is all about simple, high-quality ingredients buttery, rich, and packed with flavor. Were using Kerrygold grass-fed butter because you need 100% real butter for that smooth, velvety texture. And we’re  keeping the heat low and slow so the butter doesn’t burn. No brown butter lobster rolls over here!

1. Bring a pot of salted water with Lobster pasta if you’re using to a boil and drop in the lobster tails. Let them cook for about 4-5 minutes until the shells turn bright red and the meat is opaque. Remove them from the water and let them cool in an ice bath slightly before taking the meat out of the shells and chopping it into large chunks.

2. In a pan over low heat, melt 3 tablespoons of Kerrygold butter. Keeping the heat low is key we don’t want brown butter for this roll. Add the minced garlic and let it cook for about 30 seconds until fragrant. Stir in Kinder’s Buttery Steakhouse seasoning, lemon juice, salt, and black pepper.

3. Add the chopped lobster to the pan and gently toss it in the buttery mixture for about 1-2 minutes, just enough to warm it through and coat it in that rich, seasoned butter.

4. In a separate pan over medium heat, melt the remaining 1 tablespoon of Kerrygold butter. Toast the sides of the brioche rolls until golden brown.

5. Once the rolls are perfectly toasted, load them up with the warm, buttery lobster. Garnish with fresh chives and an extra drizzle of melted butter.

6. Serve immediately with a side of lemon wedges and enjoy the ultimate Connecticut-style lobster roll. And remember, keep that butter on low heat no brown butter lobster rolls here!

PRO TIP!

Keep the butter on LOW heat!

Use high-quality brioche rolls for that soft yet slightly crisp texture.

Make extra butter sauce for topping.