Connecticut Lobster Roll
Warm, sweet lobster meat lightly tossed in brown butter and stuffed into a toasted split-top bun. The Connecticut style — purist, perfect.
🛒 Ingredients
- 4 lobster tails (or 2 whole lobsters)
- 100g unsalted butter
- 1 tsp fresh lemon juice
- pinch flaky sea salt
- 1 tbsp fresh chives, finely chopped
- 4 split-top hot dog buns
- more butter for toasting buns
- lemon wedges to serve
👨🍳 Method
- 1
Boil or steam lobster tails 8-10 minutes until just cooked. Cool slightly.
- 2
Remove meat from shells and cut into large chunks.
- 3
Brown butter in a pan until nutty and amber.
- 4
Add lobster chunks to warm butter and toss gently. Season with lemon and salt.
- 5
Butter the flat sides of the split-top buns. Toast in a dry pan until golden.
- 6
Pile warm lobster into toasted buns.
- 7
Scatter chives and serve immediately with lemon wedges.
💡 Chef's Tips
- →Do not overcook the lobster — 8 minutes maximum for tails.
- →The brown butter is everything — take it just to nutty and fragrant, not burnt.
- →Split-top buns are non-negotiable for a proper lobster roll.
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