Connecticut Lobster Roll Recipe: Warm, Buttery Yum
Connecticut-style lobster rolls aren’t my favorite type of lobster roll because I used to live in CT. The reason is 100% because of the buttery goodness in every bite.
Of course, I’d never turn down a Maine-style lobster roll just because it has mayo instead of butter. However, the difference between Maine and Connecticut lobster rolls is a little more than that.
But if it’s my choice, I’ll prepare my Connecticut lobster roll recipe every time.
Jump to Recipe
I was eating buttery lobster rolls on the East Coast long before I became a chef. And even in the places that are famous for them, like Milford, Boston, and Kennebunkport, I found it weird how many of the lobster rolls just didn’t live up to the hype.
It turns out that learning who makes the best lobster rolls in town is always an expensive lesson. But with this recipe, in your town, it will be you!
And I can usually make four hot buttered lobster rolls for the same price as buying one in a restaurant!
Connecticut Lobster Roll Ingredients & Substitutions
In addition to the lobster, you just need a few simple ingredients to make a delicious lobstah roll.
Lobster Meat
Depending on how I purchase the meat, I’ll use a mix of tail and knuckle/claw meat, or just the lobster tails. What I like about the claws and knuckle meat is that they give the rolls some added red color. But the tail contains the prized lobster meat. So if you want to use only lobster tail meat (which I often do), absolutely no one will complain.
For Connecticut lobster rolls, it’s best to use raw lobster meat so you can cook it in the butter for maximum, well, butteriness.
I prefer to purchase the fresh lobster meat from my local fish market rather than buying live lobsters. If you buy whole lobsters, you’re really only going to be using the tails and the claws anyway.
Butter
I use salted butter because I love salt. Sweet lobster meat and salty butter—there may not be a better combination. No wonder why this is one of my all-time-favorite dishes. That being said, unsalted butter will work just fine if you feel like going with that option.
Note, when you melt the butter, you will not use the entire stick of butter. You will need to set aside some for the buns.
Salt, Pepper, Lemon Juice
Way back in cooking school, I learned that seafood in general will taste better if it’s seasoned before it’s cooked. So, I add the salt and pepper to the meat rather than to the butter.
Same goes for the fresh-squeezed lemon juice. But it is important not to do it long ahead of time as the citric acid will “cook” the meat, and you’ll end up with ceviche! If you like your lobster really lemony, add some lemon zest instead of another squeeze of lemon juice.
Split-Top Rolls
Split-top rolls or hot dog buns are traditional for lobster roll recipes. Here on the west coast, I can’t always find split-top buns, so then I improvise.
I either purchase rolls that have not been split and I cut them down the center. Or I use rolls that I know are tasty, like brioche buns, and just go with it. Again, no one has every complained!
Chives and Green Onions
I like the flavor fresh chives add to the lobster in this dish. If you’re not a chive fan, you can substitute other fresh herbs like parsley and/or dill, or use no herbs at all.
Same goes for the green onion garnish—or, you can replace green onions with an additional sprinkle of chives.
Connecticut Lobster Roll Recipe
Serves: 4
Ingredients
2 pounds raw lobster meat
½ teaspoon sea salt
½ teaspoon pepper
1 tablespoon lemon juice
2 tablespoons chopped chives
1 stick soft salted butter (8 tablespoons)
4 split-top rolls
1 tablespoon chopped green onions
1 lemon, sliced
Instructions
1. Remove lobster meat from shells, with kitchen shears if necessary. Cut meat into half-inch pieces, and place in a bowl. Sprinkle meat with salt, pepper, and lemon juice, and stir.
2. Melt 6 of the 8 tablespoons of butter in a large pan or skillet over medium heat.
3. Butter the sides and insides of the rolls with the remaining butter. Place rolls in a toaster oven to toast until golden brown, about 3–4 minutes. You want these to start toasting before you add the lobster to your pan.
4. When the butter in your pan or skillet melts, change to medium-low heat. Add the chives, and give things a good stir.
5. Add the lobster meat to the butter mixture. Sauté, stirring often, until lobster is cooked through, about 4 minutes.
6. Remove the warm lobster meat with a slotted spoon. Stuff the buttery toasted buns with the lobster chunks. Divide all of the meat between the four rolls and retain the melted butter.
7. Spoon a little of the warm butter sauce on top of each sandwich. Garnish with slices of lemon (or lemon wedges) and green onions.
Serving Connecticut Lobster Rolls
Now that you know how to make the perfect lobster roll, here are a few tips on how to serve them.
When To Serve
These easy lobster rolls are always a welcome treat at brunch, lunch, or dinner.
In fact, this recipe is so simple, you can easily make these lobster rolls for a quick, but special, weeknight meal.
How To Serve
Whenever you choose to serve them, a Connecticut-style roll is a warm lobster roll, so you want to serve it as soon as it’s ready.
If you need to make your sandwiches ahead, consider making classic Maine lobster rolls. The cold lobster salad can even be made a couple of days ahead.
Side Dishes
In New England restaurants, lobster rolls are often served with coleslaw, potato chips, or french fries.
At home, I prefer a simple green salad. It helps cut down on the richness of the dish—and my butter guilt.
