This sandwich is one of my favorite ways to eat lobster. The simplicity of these rolls allows the lobster’s flavor to really shine, which I’m all about. Plus, everyone loves these – even the kiddos. I make these rolls almost every time I score fresh lobster, and they’re especially good for family get-togethers and weekend meals with friends. The recipe’s simplicity means you can make a fabulous meal without spending all day in the kitchen. It’s a quality meal that won’t make you sacrifice quality time with your loved ones. 😁 Maine lobster rolls feature chilled lobster meat, usually mixed with mayo, finely chopped celery, herbs, and freshly squeezed lemon. Connecticut lobster rolls are a little more minimalist, coating lobster in melted butter and serving it on warm, toasted buns. For most people, it just comes down to whether you prefer a warm roll or a chilled one!
Recipe Ingredients
How to Make Connecticut Lobster Rolls
Cooking Whole Lobster
Prep Pot – Heat 1½-2 inches of water in a large stockpot with a trivet or steaming basket. Bring to a rolling boil (boiling rapidly with loads of bubbling). Cook Lobster – Gently put the lobsters in the steamer basket. Cover the pot with a tight-fitting lid, and return to a boil as quickly as possible. Start the timer for 7-8 minutes for 1½ pounds of lobster. Add 2-3 minutes per additional pound for extra-large lobsters. Chill Lobster – Quickly remove the lobster from the pot when the timer goes off and put them in a bowl of ice water. Let cool for a couple of minutes. Drain – Carefully remove the lobster from the water; you can use tongs and place it on a board or working surface. Take Meat Out – Separate the head and tail, crack the claw without tearing the meat, and remove the meat. You can also break it open with a rolling pin or mallet.
Cooking Lobster Tail
After Cooking – Cut open the tail’s underside with kitchen shears. Carefully remove the meat from the shells without tearing it. Chop the meat into bite-size pieces. Then, set aside until ready to assemble the rolls.
Assembling Lobster Rolls
Toast Buns – Heat a cast-iron skillet on medium-high, brush melted butter on the cut side of the hot dog buns, and place a bun cut side down. Toast until golden brown. Repeat with remaining buns. Set aside. Herbed Butter – Heat a small saucepan over medium, melt butter, and then add garlic and chopped lobster meat. Saute for 3-4 minutes or until heated. Stir in the basil (and tarragon if desired) and lemon juice. Saute for another minute, remove from heat and set aside. Serve – Divide the lobster meat equally between the buns and garnish with fresh chives. Serve your hot lobster rolls with extra butter sauce and lemon wedges.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can cook the lobster meat the night before making your rolls, but always do the butter sauce and bun toasting just before serving them. If you try to store lobster rolls already assembled, they get soggy and gross.
Serving and Storage Instructions
Serve Connecticut lobster rolls warm and fresh! If you have leftovers, store the lobster meat separately from the buns. Keep the lobster meat in the fridge for up to three days. To reheat lobster meat already coated in butter, put it in a cast iron pan set to low-medium heat and remove it as soon as it’s heated through. If you reheat it too long, the meat can get tough and taste fishy.
What Goes With Connecticut Lobster Rolls
For added freshness and crunch, serve these warm rolls with some easy coleslaw or vinegar coleslaw. I also like to serve some potato chips or taro chips on the side. And let me just say some old-fashioned lemonade is the perfect way to round out the meal. 🍋
More Decadent Lobster Recipes to Try
