Connecticut-Style Lobster Rolls
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.
Servings: 2 Rolls
Calories: 272.8kcal
Equipment
- Lobster Crackers
- Cutting board
- Garlic press
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
- Don't overcook the lobster in the butter. 1-2 minutes is all you need. You're warming and coating, not cooking.
- Cold-water (Maine) lobster gives you the sweetest, most tender meat. It's worth seeking out.
- Pat frozen or pre-cooked lobster meat completely dry before adding it to the butter. Thaw overnight in the refrigerator, then dry thoroughly with paper towels. Wet meat steams instead of sautés, and you'll lose that beautiful butter coating.
- Brown the garlic before adding the lobster. Thirty seconds makes a big difference, taking it from sharp and raw to nutty and mellow.
- Toast both sides of the bun in butter until genuinely golden. This keeps it from going soggy under the sauce.
- No split-top buns? Regular hot dog buns work fine. Brioche burger buns split in half also toast beautifully and make a great substitute.
- The paprika adds warmth, not heat. If you want a little kick, add a pinch of cayenne to the butter along with the other spices.
- The sodium count looks high because of the lobster's natural salt content. Using unsalted butter and starting with 1 teaspoon of salt rather than 2 keeps it more manageable. Taste before adding more.
- Assemble right before serving. These do not hold. The bun gets soggy, and the meat loses its texture quickly.
- Leftover lobster meat keeps in the fridge for 3-4 days in an airtight container.
Nutrition
Serving: 1Roll | Calories: 272.8kcal | Carbohydrates: 1.59g | Protein: 56.57g | Fat: 3.01g | Saturated Fat: 0.89g | Polyunsaturated Fat: 1.04g | Monounsaturated Fat: 0.86g | Trans Fat: 0.05g | Cholesterol: 433.12mg | Sodium: 2605.77mg | Potassium: 713.5mg | Fiber: 0.32g | Sugar: 0.2g | Vitamin A: 236.86IU | Vitamin C: 5.83mg | Calcium: 297.19mg | Iron: 1.06mg
