These are the best homemade lobster rolls we’ve ever had! Our recipe combines perfectly cooked lobster with the most incredible warm butter and mayonnaise dressing. These are almost too good!

Lobster rolls come with a lot of opinions. Mayo, butter, celery, hot, warm, the bun, it goes on. In Maine, you’ll see chilled lobster dressed in mayonnaise, while in Connecticut, it’s common to see the lobster tossed in warm melted butter.

These homemade lobster rolls are amazing and made with warm melted butter AND creamy mayonnaise. You might also enjoy our easy shrimp salad or these Maryland crab cakes.

Key Ingredients

• Lobster: We start with live lobsters and cook them ourselves. For the best lobster roll, you should cook your own lobsters too! I’ve shared Richard’s method below to guide you through it. If you already have cooked lobster meat, you’ll just need to toss it into the butter and mayo sauce.
• Butter: We toss our perfectly cooked lobster meat into a warm bath of melted butter (yum!).
• Mayonnaise: To finish the sauce, we add a little bit of mayo to the warm butter. It makes it a bit creamier (it’s so incredibly good!). When I have it on hand, I use homemade mayo.
• Fresh Herbs: We love the lobster flavor to come through, so we only add a little bit of fresh herbs. I usually stir in a couple of teaspoons of fresh chopped chives and dill.

How to Make Lobster Rolls

We highly recommend starting with live lobsters to make the best lobster rolls at home. This way, you have complete control over the cooking process, ensuring the lobster meat is perfectly cooked. If you prefer to skip handling live lobsters, our lobster roll recipe below specifies the amount of cooked lobster meat needed.

While killing a lobster may seem daunting, it’s a necessary step. Our method is quick and effective. Place the lobster on a cutting board and find the faint cross on its shell where the head and body connect. Quickly and firmly insert a large, sharp knife into this cross, pushing down through the head and between the eyes. This severs the spinal cord, causing instant death. (The legs may still twitch, but this is a natural reflex.)

Remove the tails and claws from the body. You can save the bodies for another time for dishes like lobster stock, bisque, or mac and cheese. I freeze them.

Boil the tails and larger claws for 5 minutes and the smaller claws for 4 minutes. Allow the cooked lobster pieces to cool completely.

Removing the Meat from Tails: Use kitchen shears to cut down the top of the tail, then pull back the sides to crack the shell. Gently pull out the tail meat.

Removing the Meat from Claws: Twist off the knuckles, then use a knife or mallet to crack the claw shells.

For smaller legs or pieces, carefully remove the meat, using tweezers or chopsticks if necessary.

Now that you have perfectly cooked lobster meat, you can create mouthwatering homemade lobster rolls!

When you’ve removed all the meat from the shells, toss it into a bath of melted butter (yum). Stop yourself from eating all of the lobster in the butter, and allow it to sit for a few minutes until it’s warmed through. Then, toss the butter-basted lobster meat with some mayonnaise, herbs, and pepper. Then spoon onto lightly toasted rolls and enjoy.

What to Serve with Lobster Rolls

I love serving lobster rolls on a soft bun with a summer side like our creamy potato salad, this herb potato salad, or my creamy pasta salad. A handful of potato chips is a good idea, too. For more ideas, try homemade coleslaw or my favorite broccoli slaw.

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These mini baked brie crescent rolls are super simple and so delicious! They are perfect for the holidays and gatherings. Everyone I’ve served them to loves them!

I serve these brie stuffed crescent rolls as appetizers and in my bread basket as a side for holiday meals. They are quick to make and versatile, so if you don’t have brie cheese, substitute it with whatever you love!

Store-bought crescent dough (like from Pillsbury) makes these easy, but any brand or homemade pizza dough works well! If you love brie, I highly recommend our brie stuffed bread rolls or this brie with hot honey!

How to Make Baked Brie Roll Ups

These crescent rolls really could not get any easier. Place a big piece of brie onto the long end of a crescent dough triangle, tuck in the sides, and roll up. Then brush the tops with egg wash so they turn shiny and golden brown after baking. I also add a pecan half and some sea salt to the top before baking. I love the way it looks.

The rolls take about 15 minutes to bake and are perfect for parties or as a side dish. A little brie might escape during baking, but the rolls will still taste amazing. See our holiday recipes or appetizer recipes for more recipes like this one.

Baked Brie Crescent Rolls

• PREP
  15 mins
  
• COOK
  15 mins
  
• TOTAL
  30 mins
  

We use store-bought crescent dough for these easy mini baked brie rolls. Brie is excellent, but most cheeses will work as a substitute. Adding more fillings, such as diced olives, ham, or jam, is also great.

Makes 8 Rolls

You Will Need

1 (8oz) can refrigerated crescent dinner rolls

6 ounces brie cheese

1 large egg

1 tablespoon water

8 pecan halves

Coarse sea salt for sprinkling on top

Directions

1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2Separate the crescent dough into 8 triangles and then slice the brie into 8 pieces.

3Place one piece of brie onto the wider end of a dough triangle. Fold in the sides, then roll the dough into a tight packet, making sure the ends are closed so the cheese won’t come out during baking. Repeat with remaining dough triangles and place the rolls onto the baking sheet.

4Whisk the egg and water in a small bowl, then use a pastry brush to lightly brush the tops with egg wash. Press one pecan half onto the top and sprinkle with salt.

5Bake until golden brown, 12 to 15 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

Nutrition Per Serving
Serving Size
1 roll
/
Calories
192
/
Total Fat
12.3g
/
Saturated Fat
6g
/
Cholesterol
44.6mg
/
Sodium
411.6mg
/
Carbohydrate
12.4g
/
Total Sugars
3.2g
/
Dietary Fiber
0.2g
/
Protein
7.4g

AUTHOR:

Adam Gallagher

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These Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or a party side dish!

Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.

• Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
• Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
• Green Cabbage: Shredded cabbage adds crunch and a nice texture.
• Carrots: Shredded carrots for additional crunch and hint of sweetness.
• Green Onions: Chopped green onions add a mild onion flavor.
• Garlic: Freshly minced garlic for extra flavor.
• Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
• Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
• Soy Sauce: Creates wonderful umami flavor.
• Shrimp: The star protein of the recipe and what makes them super satisfying.
• Salt and Pepper: To taste!
• Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!

How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:

1. Cook: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
2. Sauté: In a large skillet, heat the sesame oil over medium-high heat, then add the cabbage, carrots, and green onions to the skillet. Saute the vegetables until they become tender, about 5 minutes.
3. Add: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.
4. Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
5. Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
6. Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
7. Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes until golden brown.
8. Cool: Remove the fried shrimp egg rolls from the pan and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.

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If you grew up in Utah, chicken pillows were practically a weeknight tradition. Creamy chicken wrapped in warm crescent dough is the kind of cozy comfort kids love and adults secretly crave.

Chicken Pillow Ingredients

• Crescent Rolls: Refrigerated dough makes this recipe easy! I also like to use crescent dough sheets. Simply cut the sheet of dough into 8 even squares before putting them together.
• Chicken: Canned or rotisserie chicken is a great alternative!
• Bread Crumbs: Plain or panko bread crumbs can be used. Add flavor with 1 teaspoon of Italian seasoning if you use either of these options!

• Milk: Add a splash of milk for a thinner gravy, if preferred.

How to Make Chicken Pillows

This chicken pillows recipe is my go to when I haven’t planned dinner. I keep crescent rolls on hand because this is my girls’ favorite recipe. And, there’s almost always some cooked chicken in the fridge or freezer.

Chicken Pillows

1. Prep and Chicken Filling: Preheat the oven to 375°F. Spray 2 sheet pans with non stick cooking spray and set aside. In a medium sized bowl, add shredded chicken, cream cheese, green onion, and garlic powder.
2. Combine & Open: Stir chicken mixture well until well combined. Next, open crescent rolls and separate the triangles.
3. Fill Pillows: Place about 2 tablespoons of the chicken mixture onto the wider end of the crescent roll.
4. Seal Pillows: Fold the sides of the dough over the chicken mixture, then roll the crescent roll. Pinch the dough around the chicken mixture to fully seal it. Repeat the method until done.
5. Coat Pillows: Melt butter in a microwaveable bowl for about 40 seconds. Pour Italian bread crumbs on a plate for easy dipping! Dip the top of each chicken pillow in the bowl of melted butter, followed by the Italian bread crumbs.
6. Bake: Place the coated chicken pillows on the prepared pan. Bake for 10-15 minutes or until the chicken pillows are golden brown.

Chicken Gravy

1. In a small pan, add cream of chicken soup, milk, and sour cream. Heat and stir over medium heat until warmed through, about 5 minutes. Add more milk if needed to reach the desired thickness. Serve the gravy on the side or pour it over the warm chicken pillows and enjoy!

More Simple Chicken Recipes

Dinner

The Very Best Poppy Seed Chicken Casserole

35 minutes

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