Connecticut Lobster Roll (Warm with Butter)
Chunks of sweet lobster warmed in melted butter with a squeeze of lemon and piled into a toasted, buttered split-top bun. The warm Connecticut-style roll. Makes 4.
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Connecticut-style lobster rolls are served warm: big pieces of lobster bathed in melted butter, with nothing to hide the sweet meat. It is simpler than the Maine version and, many say, even better.
Split-top hot dog buns, toasted in butter on both sides, are a must.
Ingredients
- 1 pound cooked lobster meat (from about 4 lobsters), cut into large chunks
- 6 tablespoons unsalted butter, divided
- 1 tablespoon fresh lemon juice
- Pinch of salt and paprika
- 4 New England-style split-top hot dog buns
- 1 tablespoon chopped chives
- Lemon wedges and potato chips, for serving
Instructions
- Toast the buns. Melt 2 tablespoons butter in a skillet and toast the outside flat sides of the buns until golden. Keep warm.
- Warm the lobster. Melt the remaining butter in a saucepan over low heat. Add the lobster and stir gently 3 to 4 minutes, just until warmed through. Stir in the lemon juice and a pinch of salt.
- Fill and serve. Pile the lobster into the buns, drizzle with the pan butter and sprinkle with paprika and chives. Serve with lemon wedges and chips.
Tips
- Keep the heat low; boiling butter makes lobster tough.
- Frozen cooked lobster meat works; thaw it in the refrigerator.
Questions about this recipe
- What is the difference between a Connecticut and a Maine lobster roll?
- Connecticut rolls are served warm with butter; Maine rolls are chilled and dressed with mayonnaise.
- How much lobster do I need?
- About 4 ounces of meat per roll.
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