Save This
A fiery Nashville Hot Lobster Roll turns the classic New England treat into a spicy, Southern-inspired main event. Tender lobster gets tossed in a buttery cayenne sauce and loaded into toasty buns with a bright, creamy slaw and plenty of tangy pickles for the crunch you crave.
I made this for a backyard friends’ night when we wanted something special and it disappeared before I had a chance for seconds. The buttery spicy lobster with those cold crunchy pickles is just unforgettable.
Ingredients
- Cooked lobster meat claw and tail: This brings sweet brininess only fresh lobster can deliver Seek firm pieces with no gray spots or sliminess for best results
- Unsalted butter: The base for Nashville hot sauce Pick a good quality butter for rich flavor
- Hot sauce: Choose your favorite but a vinegar-forward style like Franks RedHot brings authentic tang
- Cayenne pepper: Gives the signature fiery kick Start with less if you want a milder roll
- Brown sugar: Balances the intense heat with just a whisper of sweetness
- Smoked paprika: For smoky depth and that beautiful red color Use Spanish smoked if possible
- Garlic powder: Adds a steady backbone of savoriness Look for a fine pure powder
- Kosher salt: Ensures lobster and butter season properly use flakes if possible
- Green and red cabbage: Provides crunch freshness and color Go for tight heavy heads and slice thinly
- Mayonnaise: The creamy binder for the slaw Opt for full-fat for best mouthfeel
- Apple cider vinegar: Lifts and brightens the slaw Go for raw unfiltered if you can
- Dijon mustard: For zippy complexity Choose a smooth sharp variety
- Sugar: Just a pinch to round out the slaw
- Salt and black pepper: To taste helps balance flavors
- New England style hot dog buns: Fluffy with a tender crumb and straight sides for easy filling Try to find top split buns for tradition
- Butter: Softened for toasting the buns until golden Choose a high quality for brown crisp results
- Bread and butter pickles: Sweet and tangy and the ideal complement Buy thick cut ones for the right bite
- Chives or parsley: Optional but brings color and a pop of fresh flavor select crisp green bunches
Step-by-Step Instructions
- Prepare the slaw:
- Combine both shredded cabbages with mayonnaise apple cider vinegar Dijon mustard sugar salt and pepper in a bowl. Toss thoroughly then cover and refrigerate until needed. This allows the flavors to meld while you prep the rest.
- Make the Nashville hot butter:
- In a saucepan over medium heat melt the butter fully and let it bubble gently. Whisk in the hot sauce cayenne brown sugar paprika garlic powder and salt. Let it simmer just long enough to slightly thicken and bloom the spices one to two minutes then take off the heat.
- Coat the lobster:
- Place the chopped lobster meat in a large bowl. Pour about two thirds of the prepared Nashville hot butter over it and gently fold together so the lobster is glossy and coated but not broken up. Save the rest of the butter for drizzling at the end.
- Toast the buns:
- Butter the outsides of your buns with the softened butter on both sides. Heat a large skillet over medium and toast each bun cut side down until the surface is golden and crisp one to two minutes per side. Do not rush this step—the flavor is all in the crust.
- Assemble the rolls:
- Lay a fluffy bed of slaw inside each bun. Mound a generous pile of spicy buttery lobster over top. Drizzle with the reserved Nashville hot butter for extra kick. Top with several pickle chips and a sprinkle of chopped chives or parsley if you want.
- Serve right away:
- Enjoy while the buns are crisp and warm with extra slaw and pickles on the side for the perfect contrast.
Save This
My favorite part is the way those buttery spicy lobster chunks soak into the toasted bun. I remember the first time I made these for my mom on Mother’s Day she said she never wanted a regular lobster roll again. That butter sauce clings to every bite.
Storage Tips
Lobster rolls are best eaten fresh right after assembly but you can store the individual components in airtight containers. The spicy butter and lobster mixture will keep in the fridge for up to two days. Always keep the slaw separate or it may wilt the buns. Rewarm the lobster gently in a skillet over low heat and lightly toast the buns again just before serving for the best texture.
Ingredient Substitutions
If you do not have lobster you can use large shrimp peeled and chopped or even fresh crab for a slightly different but equally delicious result. For the slaw feel free to use only green cabbage or bagged coleslaw mix to save time. Any good tangy hot sauce works in place of Franks and gluten free buns are perfect for those with sensitivities.
Serving Suggestions
Serve Nashville Hot Lobster Rolls hot off the skillet with cold beer or a dry crisp white wine to balance the heat. Add extra pickles or a handful of thin radish slices for more crunch. These make a great main dish alongside kettle chips or fresh corn on the cob at cookouts.
Cultural and Historical Context
Lobster rolls hail from New England where chilly coastal summers call for something rich and indulgent. The Nashville hot twist riffs on the classic Southern fried chicken technique with its signature peppery butter. Marrying these regional American traditions creates something uniquely satisfying and crowd pleasing.
Save This
Common Questions
- → How spicy are Nashville hot lobster rolls?
The heat level depends on the amount of cayenne and hot sauce used. Adjust the cayenne to suit your taste.
- → What type of lobster works best?
Use fresh cooked lobster, either claw or tail meat, for a sweet, tender texture in the rolls.
- → Can I substitute another seafood?
Yes, shrimp or crab are great substitutes if lobster is not available or preferred.
- → What bread is traditional for serving?
New England–style top-split hot dog buns are preferred, toasted with butter for extra flavor.
- → How do I make it gluten-free?
Choose certified gluten-free buns and mayonnaise to accommodate gluten sensitivities.
- → What sides pair well with these rolls?
Serve with extra slaw, potato chips, or a crisp lager to complement the flavors and heat.