Maitre d’Butter Recipe: Garlic Butter Lobster Rolls

By Golden Steer

image of lobster Rolls using Maitre d'Butter

A lobster roll should feel like an occasion — and this one does. Inspired by the recipe from @Tizzlecooks, this version starts with Maitre d’Butter melted into a hot skillet, where lobster cooks low and slow until just done — tender, rich, and fragrant with garlic and herbs. Bowtie Seasoning goes on while the lobster is still in the pan, adding a bright lemon pepper note that cuts through the butter. The lobster gets split two ways: half left buttery and pure, half tossed with spicy mayo for contrast. Both go into toasted brioche rolls — golden from the same garlic butter left in the pan — and finished with fresh lemon and chives. Served alongside crispy shoestring fries seasoned hot with Table 40 Seasoning, it’s the kind of meal that doesn’t need a special occasion to justify itself.

Here’s what you’ll need:

Ingredients

For the Garlic Butter Lobster Rolls

  • 4 lobster tails, cut into bite-sized pieces (or about 4 rolls worth of lobster meat)
  • 4 brioche rolls
  • Maitre d’Butter, to taste
  • Bowtie Seasoning, to taste
  • Zest of 1 lemon
  • Fresh lemon juice, to taste
  • Spicy mayo, to taste
  • Fresh chives, chopped, to finish

For the Shoestring Fries

Directions

Garlic Butter Lobster Rolls

  1. Cook the lobster: Melt Maitre d’Butter in a skillet over medium heat. Add the lobster pieces and cook until just done. Season with Bowtie Seasoning, then finish with lemon zest and a squeeze of fresh lemon juice.
  2. Split the lobster: Divide the cooked lobster in half. Leave one half as-is — buttery and pure. Toss the other half with spicy mayo.
  3. Toast the rolls: In the same skillet with the remaining garlic butter, toast the brioche rolls cut-side down until golden.
  4. Assemble: Fill each roll with both styles of lobster. Finish with another squeeze of fresh lemon juice and a generous amount of fresh chives.

Shoestring Fries

  1. Prep: Cut potatoes into thin strips. Soak in ice water for 15 minutes, then drain and pat completely dry.
  2. Fry: Fry at 350°F for 10–15 minutes, or until golden and crispy.
  3. Season: Season immediately with Table 40 Seasoning while still hot.
  4. Enjoy!


Photo credit: @tizzlecooks

ELEMENTS AND INSPIRATION

Add these staples to your culinary repertoire to create this recipe and more at home.

Roasted asparagus and multicolored carrots with an open tub of Maitre D' Butter and knife on a plate.Lobster tail with white meat and butter being poured, lemon wedge on plate; branded card reads Maitre D'Butter.
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Bowtie SeasoningHand sprinkling Bowtie Seasoning over two seared salmon fillets on a white plate with open seasoning tin in the background
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Table 40 SeasoningHand sprinkling herbs over Mediterranean pasta salad with olives, cherry tomatoes and mozzarella in a wooden bowl.
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