Connecticut-Style Lobster Rolls
Updated Aug. 12, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4tablespoons salted butter
- 2top-split hot dog buns
- 6 to 8ounces cooked lobster meat (see Boiled Lobster recipe), coarsely chopped
- Chopped chives, for garnish
- A few pinches of celery seeds (optional)
Nutritional analysis per serving (2 servings)
405 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 820 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer buns to two individual plates. Rinse skillet under cold water to cool off the pan.
- Step 2
Add the remaining 3 tablespoons butter to the skillet and melt over low. Add lobster meat and gently warm it, tilting the skillet as needed to frequently baste the lobster until just warmed through, about 2 minutes.
- Step 3
Divide lobster between the toasted buns and drizzle on the butter sauce. Garnish with chives and celery seeds, if using. Serve immediately.
Private Notes
Comments
As a born and raised in CT these are the only real lobster rolls. I just wish the others would be called what they are “lobster salad on a hot dog bun.”
The idea that there is only one kind of "pure" lobster roll is absurd. I've had lobster rolls in Maine, Connecticut, Washington, DC, Massachusetts, and Rhode Island. I never met a lobster roll I didn't like. One of the great joys of eating in America is the way different folks in different regions prepare the same dish.
The hot lobster roll was introduced in the 1930s in Milford, CT, at a Post Road seafood place called Harry's. It was immediately a hit and spread up and down the coast. Harry Perry got the idea from a salesman who came through every once in a while and put in a special order for warmed up lobster meat and melted butter on a roll. Perry soon put it on his menu. That's why it's called a Connecticut Lobster Roll. Claims to the contrary, especially from Massachusetts, can comfortably be ignored.
Lobster rolls with anything but lobster (celery, etc.) is lobster “salad” rolls. Ewwww…what a waste!
Does anyone know what was in the lobster rolls Nathan's Famous used to make? I'd love to make those for an elderly New Yorker who misses them.
Lobster Landing in Clinton, CT adds a bit of lemon which I would recommend, just a touch so as not to be overpowering.