Connecticut-Style Lobster Rolls

Warm lobster rolls on a platter topped with lemon wedges.

5 from 1 vote

This Connecticut-Style Lobster Roll recipe is a decadent buttery lobster roll that is sure to quench those summer cravings. Fresh lobster meat, drizzled in butter atop a buttery bun transports you straight to the New England coast.

Prep Time15

Cook Time8

Total Time23

Course: Dinner, Lunch

Cuisine: American

Servings: Rolls

Calories: 272.8kcal

Author: Sarah Hill

Equipment

Lobster Crackers
Kitchen Shears
Cutting board
Knife
Garlic press
Skillet

Ingredients

1 ½-2 pounds lobster tail and claw meat cooked or uncooked
1 stick of unsalted butter
2 cloves garlic minced
1-2 teaspoons salt
½ teaspoon black pepper
1 teaspoon paprika
2 tablespoons chives diced
Hot dog buns for serving
Lemon wedges for serving

Instructions

If the lobster is uncooked, bring a large pot of salted water to a boil. Add lobster to the pot and cook for about 8-10 minutes or until the lobster is bright red.
1 ½-2 pounds lobster tail and claw meat
Remove the lobsters from the pot and let them rest for a few minutes to cool until you can handle them with your hands.
Remove the meat from the lobster using crackers and kitchen shears. Don’t cut the meat into smaller pieces.
Heat 6 tablespoons of butter over medium-low heat in a skillet. Add in the garlic, salt, black pepper and paprika. Brown the garlic for 1 minute and then add in the lobster meat and chives.
1 stick of unsalted butter, 2 cloves garlic, 1-2 teaspoons salt, ½ teaspoon black pepper, 1 teaspoon paprika, 2 tablespoons chives
Toss to coat the lobster in the butter for 1-2 minutes. Turn off the heat.
In a cast iron or non-stick pan, heat 1 tablespoon of butter over medium-low heat. Add the buns and toast on both sides until golden.
Add the lobster meat to the rolls. Pour some of the extra butter sauce on top, squeeze some lemon juice and top with more chives.
Hot dog buns for serving, Lemon wedges for serving

Video

Notes

Buy cold water lobsters or Maine lobsters. Cold-water lobsters are the best for tender claw meat.

Overcooked lobster meat is dry and rubbery. We want tender and sweet lobster meat.

A good rule of thumb is to steam lobsters at 8 minutes per pound. Add 3 minutes per pound for each additional pound.

If you have leftover lobster meat, store it in the fridge for 3-4 days in an airtight container. You can use leftover meat in seafood risotto with tomatoes or check out this post on ways to use up leftover lobster meat.

Nutrition