Warm Lobster Rolls with Sherry Butter
Tender lobster meat meets a luxurious sherry-spiked butter in this elevated take on a classic New England favorite.
By Amy Traverso|Jun 12 2025|
Warm Lobster Rolls with Sherry Butter
Photo Credit: Styled and photographed by Liz NeilyTender lobster meat and butter join forces in this recipe for warm lobster rolls with sherry butter. It’s an elevated take on a classic New England favorite.
If you don’t like cooking lobster yourself, many supermarkets and fishmongers will cook them for you. Ask them to parcook them enough to remove the meat from the shell, 7 to 10 minutes. The shell should be partly orange-red and partly black.
Local Tip: You can find one of our favorite hot sherry butter lobster rolls at Rye Harbor Lobster Pound in Rye, New Hampshire.
Yield:
4 lobster rolls
Ingredients
4 live lobsters (1¼–1½ pounds each)
1 tablespoon plus 7 tablespoons butter (1 stick), divided
2–3 tablespoons dry sherry
4 split-top hot dog buns
Minced chives and lemon slices, for garnish
Instructions
Choose a pot large enough to easily hold all the lobsters. Set a steaming rack at the bottom of the pot and add 2 inches of salted water. Cover and bring to a rolling boil over high heat. Add lobsters one at a time, cover, and start timing. You want the lobsters to be mostly cooked. The shells should be mottled orange-red and black. Depending on the lobster size, this will take 7 to 10 minutes.
Remove lobsters and let them cool, then remove the meat from claws, knuckles, and tails. Drain meat, then chop into bite-size pieces. Reserve claws for garnish.
Melt 1 tablespoon butter in a large skillet. Toast the hot dog buns on both sides until golden brown. Set aside.
Melt 7 tablespoons butter in a large skillet over medium-low heat. Add 2 tablespoons sherry and taste. If you want a stronger sherry taste, add the remaining tablespoon. Add the lobster meat and cook, stirring occasionally, until opaque and firm, about 4 minutes.
Divide lobster meat among the buns, topping each with claw meat. Garnish with chives and reserved lobster claws, and serve warm with lemon slices on the side.
