Classic Connecticut Hot Buttered Lobster Roll
This classic Connecticut lobster roll features warm, buttery lobster meat nestled in a toasted bun. A simple yet elegant dish, perfect for a taste of the New England coast.
Equipment
- medium saucepan
- skillet or griddle
- slotted spoon
Ingredients
Main Ingredients
- 1 pound fresh cooked lobster meat (from 1.5-2 lbs whole lobsters, or pre-cooked)
- 1/2 cup unsalted butter (1 stick), plus more for buns
- 4-6 split-top hot dog buns
- small lemon (for juice and wedges)
- Salt to taste
- white pepper (optional)
- Fresh chives or parsley finely chopped, for garnish (optional)
Instructions
Preparation
- If using whole lobsters, cook and carefully pick out all the meat, then cut larger pieces into bite-sized chunks. If using pre-cooked meat, gently flake or chop it.
Cooking
- In a medium saucepan or skillet, melt 1/2 cup of unsalted butter over low heat, being careful not to let it brown.
- Add the prepared lobster meat to the melted butter and cook over very low heat for 2-3 minutes, stirring gently, until warmed through.
- Remove from heat, then stir in 1-2 teaspoons of fresh lemon juice, salt to taste, and optional white pepper; adjust seasoning as needed.
Toasting and Assembly
- While the lobster warms, lightly butter the outsides of your split-top hot dog buns.
- Heat a clean skillet or griddle over medium-low heat, then toast the buttered buns for 2-3 minutes per side until golden brown.
- Open each toasted bun, scoop in the warm, buttery lobster meat using a slotted spoon, and optionally drizzle with extra butter.
- Garnish with fresh chives or parsley if desired, and serve immediately with lemon wedges.
Notes
For the best flavor, use fresh, high-quality lobster. Be careful not to overcook the lobster meat as it can become tough. The key to a great Connecticut-style lobster roll is the warm, buttery lobster, so serve immediately!