📝 About This Recipe
Unlike its chilled Maine cousin, the Connecticut-style lobster roll celebrates the pure, unadulterated sweetness of fresh Atlantic lobster by bathing it in warm, clarified butter. Originating in Milford, CT, this sandwich eschews mayonnaise in favor of a silky, golden coating and a hint of lemon, all nestled within a toasted, split-top brioche bun. It is the gold standard for seafood purists who want to experience the true 'ocean-to-table' flavor of succulent knuckle, claw, and tail meat.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Cooked Lobster Meat (Mix of claw, knuckle, and tail; cut into 1-inch chunks)
- 1/2 cup Unsalted High-Quality Butter (European-style preferred for higher fat content)
- 1 tablespoon Fresh Lemon Juice (Plus wedges for serving)
- 1/4 teaspoon Fine Sea Salt (To taste)
- 1 pinch Freshly Ground White Pepper (Keeps the butter looking clean)
The Buns & Toasting
- 4 pieces New England Style Split-Top Buns (Brioche or standard white, must have flat sides)
- 2 tablespoons Unsalted Butter (Softened for spreading)
Aromatic Garnish
- 2 tablespoons Fresh Chives (Finely minced)
- 1 pinch Old Bay Seasoning (Optional, for a classic coastal kick)
- 1 teaspoon Fresh Parsley (Finely chopped for color)
👨🍳 Instructions
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1
If starting with whole lobsters, steam or boil them until just cooked through. Remove the meat from the shells, ensuring you remove the cartilage from the claws and the vein from the tail.
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2
Gently pat the lobster meat dry with paper towels. Excess water will dilute the butter sauce. Cut the meat into generous 1-inch chunks; you want substantial pieces for that luxury mouthfeel.
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3
In a medium heavy-bottomed saucepan or skillet, melt 1/2 cup of butter over low heat. Allow it to foam slightly, then spoon off any white milk solids that rise to the top to create a semi-clarified butter.
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4
While the butter is melting, prepare the buns. Generously spread the softened butter onto the flat outer sides of each split-top roll.
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5
Heat a cast-iron griddle or non-stick skillet over medium heat. Place the buns on their sides and toast until golden brown and crispy, about 2 minutes per side.
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6
Keep the toasted buns warm by tenting them loosely with foil while you finish the lobster.
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7
Increase the heat under the melted butter to medium-low. Add the lobster meat to the pan. You are not frying the lobster, simply poaching it gently to warm it through.
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8
Gently toss the lobster in the butter for 2-3 minutes using a silicone spatula to avoid breaking the delicate claw meat.
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9
Stir in the fresh lemon juice, sea salt, white pepper, and a tiny pinch of Old Bay if using. The butter should look emulsified and glossy.
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10
Once the lobster is hot to the touch but still tender, remove the pan from the heat.
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11
Using tongs, carefully stuff each warm bun with a generous portion of the buttery lobster meat, ensuring each roll gets a mix of tail and claw.
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12
Drizzle the remaining warm lemon-butter from the pan over the top of each roll.
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13
Garnish immediately with minced chives and a sprinkle of parsley for a pop of freshness.
💡 Chef's Tips
Always use fresh, never frozen, lobster meat for the best texture; frozen lobster can become rubbery when reheated in butter. Don't skip the split-top New England style buns; their flat sides are essential for achieving that perfect buttery, grilled-cheese-like crunch. Be careful not to boil the lobster in the butter; keep the heat low to ensure the meat stays succulent and tender. If you want a deeper flavor, you can brown the butter slightly (beurre noisette) before adding the lobster for a nutty profile. For the most authentic experience, serve the rolls immediately while the bread is crunchy and the lobster is steaming warm.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked potato chips for a satisfying salty crunch. A cup of creamy New England Clam Chowder makes this a classic coastal feast. Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness of the butter. Add a side of vinegary coleslaw to provide a bright, acidic contrast to the savory lobster. Include an extra small ramekin of warm drawn butter on the side for dipping.