Connecticut Hot Buttered Lobster Roll
Warm, fresh-picked lobster meat tossed in melted butter and piled into a griddled split-top bun, served without mayonnaise.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Large pot for steaming
- •Griddle or skillet
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 26
- carbs
- 24
- protein
- 26
- calories
- 430
Instructions
- 1
Bring a large pot of salted water to a boil. Steam the lobsters for 8-9 minutes until bright red.
- 2
Let the lobsters cool slightly. Crack the shells and remove the meat from the tails, knuckles, and claws.
- 3
Chop the lobster meat into large bite-sized chunks.
- 4
Melt 4 tablespoons of butter in a skillet over low heat. Add the lobster meat and warm gently for 2-3 minutes.
- 5
Spread butter on the outside of the split-top buns. Toast in a pan until golden on both flat sides.
- 6
Fill each toasted bun generously with the warm buttered lobster meat.
- 7
Drizzle with the remaining melted butter and season with salt. Garnish with chives and a lemon wedge.
Chef's tips
Use freshly steamed and picked lobster meat. Warm it gently in butter so it does not turn rubbery.
Storage
Best made fresh; lobster meat can be picked and refrigerated up to a day ahead, but assemble rolls just before serving.
Reheating
Gently rewarm lobster meat in butter over low heat; do not microwave.
Common mistakes to avoid
- •Overcooking the lobster meat when reheating it.
- •Using cold mayonnaise dressing instead of traditional warm butter.
Serving suggestions
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