📝 About This Recipe
Experience the quintessential taste of the Atlantic coast with this dual-style recipe that honors both the chilled, creamy Maine tradition and the warm, buttery Connecticut classic. Using succulent, fresh-caught lobster meat tucked into a toasted split-top brioche bun, these rolls offer a masterclass in coastal luxury. Whether you crave the bright, herbed crunch of the North or the rich, decadent silkiness of the South, this recipe delivers the gold standard of New England summer dining.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Cooked Lobster Meat (mix of claw, knuckle, and tail; chopped into large bite-sized chunks)
- 4 tablespoons Unsalted Butter (melted for the Connecticut style)
- 1 tablespoon Lemon Juice (freshly squeezed)
Maine Style Dressing
- 1/4 cup High-Quality Mayonnaise (preferably Duke's or Hellmann's)
- 2 tablespoons Celery (very finely minced for subtle crunch)
- 1 tablespoon Fresh Chives (finely chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Old Bay Seasoning (or a pinch of paprika)
The Buns and Assembly
- 4 pieces New England Style Split-Top Buns (brioche or standard white)
- 2 tablespoons Unsalted Butter (softened for toasting buns)
- 1 pinch Kosher Salt and Black Pepper (to taste)
- 4 leaves Bibb Lettuce (optional, for the Maine style)
👨🍳 Instructions
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1
If starting with whole lobsters, steam them for 8-10 minutes until bright red. Extract the meat, ensuring you remove the intestinal vein from the tail and the cartilage from the claws.
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2
Pat the lobster meat completely dry with paper towels. This is crucial to prevent a watery roll; moisture is the enemy of a perfect sauce adhesion.
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3
Cut the lobster meat into large, generous chunks (about 1-inch pieces). You want diners to see and feel the texture of the lobster, so avoid over-chopping.
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4
For the MAINE STYLE: In a medium bowl, whisk together the mayonnaise, minced celery, chives, lemon zest, and Old Bay. Season lightly with salt and pepper.
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5
Gently fold half of the lobster meat (approx. 3/4 lb) into the mayonnaise mixture until just coated. Cover and refrigerate for at least 15 minutes to let flavors marry.
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6
For the CONNECTICUT STYLE: In a small saucepan over low heat, melt 4 tablespoons of butter. Once bubbling, whisk in the lemon juice.
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7
Add the remaining half of the lobster meat to the warm lemon-butter. Toss gently for 1-2 minutes until the meat is warmed through but not further cooked. Keep warm on the lowest setting.
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8
Prepare the buns by generously spreading softened butter on the flat outer sides of each split-top roll.
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9
Heat a cast-iron skillet or griddle over medium heat. Place the buns on the skillet and toast for 1-2 minutes per side until golden brown and crisp.
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10
To assemble Maine rolls: Place a leaf of Bibb lettuce inside the toasted bun (this acts as a moisture barrier), then heap the chilled lobster salad generously into the center.
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11
To assemble Connecticut rolls: Use tongs to pile the warm, buttery lobster meat into the toasted buns. Drizzle any remaining lemon-butter from the pan over the top.
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12
Garnish both styles with a final sprinkle of fresh chives and a tiny pinch of sea salt to make the flavors pop.
💡 Chef's Tips
Always use 'split-top' buns; the flat sides allow for maximum surface area for butter-toasting, which provides the essential structural crunch. Don't skimp on the quality of mayo for the Maine style—a heavy, eggy mayonnaise yields the most luxurious mouthfeel. If using frozen lobster, thaw it completely in the fridge and squeeze out excess moisture before mixing. Avoid overcooking the lobster; if reheating for Connecticut style, do it very gently as lobster becomes rubbery quickly. For an extra layer of flavor, add a tiny drop of tarragon to the Maine dressing for a classic French-Atlantic twist.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for that essential New England crunch. A side of creamy, vinegar-based coleslaw provides a bright acidity that cuts through the rich butter. Pair with a crisp, cold glass of Sauvignon Blanc or a local New England IPA. Serve alongside a small cup of hot clam chowder for the ultimate 'Schooner' lunch experience. Don't forget extra lemon wedges on the side for those who like an extra hit of citrus.