📝 About This Recipe
Unlike its chilled, mayo-laden cousin from Maine, the Connecticut Lobster Roll is a purist's dream, celebrating the natural sweetness of fresh lobster drenched in golden, clarified butter. Originating in Milford, CT, this version serves succulent chunks of warm meat nestled inside a griddled, split-top brioche bun for the ultimate textural contrast. It is the gold standard of seaside dining—rich, indulgent, and undeniably sophisticated in its simplicity.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Lobster Meat (Cooked, combination of claw, knuckle, and tail meat, cut into 1-inch chunks)
- 1/2 cup Unsalted Butter (High-quality European style preferred)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1/4 teaspoon Sea Salt (Or to taste)
- 1/8 teaspoon Black Pepper (Freshly cracked)
The Buns & Griddling
- 4 pieces New England Style Split-Top Buns (Brioche or standard white, flat-sided)
- 3 tablespoons Unsalted Butter (Softened at room temperature)
- 1/4 teaspoon Garlic Powder (To season the bun butter)
Garnish & Aromatics
- 2 tablespoons Fresh Chives (Finely minced)
- 1/2 teaspoon Old Bay Seasoning (Optional, for a subtle kick)
- 4 pieces Lemon Wedges (For serving)
- 1 tablespoon Fresh Parsley (Finely chopped)
👨🍳 Instructions
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1
If using whole lobsters, steam them until just cooked through, then carefully remove the meat from the claws, knuckles, and tails. Ensure all cartilage is removed.
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2
Cut the lobster meat into generous 1-inch bite-sized chunks. Avoid chopping too finely; you want substantial pieces for that signature mouthfeel.
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3
In a medium saucepan over low heat, melt the 1/2 cup of butter. Allow it to foam slightly, then skim off the white solids from the top to create a semi-clarified butter.
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4
Once the butter is clear and golden, whisk in the fresh lemon juice, sea salt, and black pepper. Keep this butter warm on the lowest setting.
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5
In a small bowl, mix the 3 tablespoons of softened butter with the garlic powder until smooth.
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6
Generously spread the garlic butter onto the flat outer sides of the split-top buns, ensuring edge-to-edge coverage for even browning.
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7
Heat a large cast-iron skillet or griddle over medium heat. Place the buns on their sides in the skillet.
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8
Toast the buns for 2-3 minutes per side until they are deep golden brown and slightly crisp to the touch. Set aside on a warm plate.
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9
Gently add the lobster meat to the warm butter mixture in the saucepan. Toss very lightly with a silicone spatula to coat every piece.
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10
Heat the lobster in the butter for 2-4 minutes. You are not 'cooking' it further, simply warming it through until it is hot but still tender.
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11
Using tongs, carefully divide the warm lobster meat among the four toasted buns, piling it high. Use a spoon to drizzle any remaining butter from the pan over the meat.
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12
Immediately sprinkle the tops with the minced chives and a tiny dusting of Old Bay or parsley.
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13
Serve immediately while the buns are crisp and the lobster is steaming, with a fresh lemon wedge on the side.
💡 Chef's Tips
Always use New England style 'split-top' buns; their flat sides are essential for achieving that perfect buttery, grilled crunch. Be careful not to boil the lobster in the butter, as this will make the meat rubbery and tough. If you can't find fresh lobster, high-quality frozen knuckle and claw meat works well—just thaw it completely and pat it very dry before adding to the butter. For an extra layer of flavor, add a smashed garlic clove to the melting butter and remove it before adding the lobster. Don't skimp on the butter quality; since there are so few ingredients, the flavor of the butter is prominent.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for a satisfying crunch. A side of creamy, vinegar-based coleslaw provides a bright acidity that cuts through the rich butter. Pair with a crisp, cold New England IPA or a chilled glass of Sauvignon Blanc. Include a small ramekin of extra warm drawn butter for those who want an even more indulgent experience. A grilled corn on the cob seasoned with lime and salt is the perfect seasonal accompaniment.