This is my all-time favorite Connecticut lobster roll recipe, featuring tender pieces of lobster tossed in brown butter, lemon zest, and chives piled high in toasted brioche buns. It’s a simple recipe that allows the seafood to shine. Nothing is better than a warm lobster roll in the summer, and I will show you how easy it is to make!
As a born-and-raised New Englander, I have so many fond memories of hikes in the White Mountains, vacations in Martha’s Vineyard, and swimming in the cool waters on Cape Cod. Over the years, I’ve had many variations of lobster, from lobster bisque to boiled lobster at my favorite lobster shacks to lobster rolls at seaside restaurants across the East Coast.
I know it’s a controversial opinion, but I’d take a hot buttered lobster roll over a cold one any day (though I’d eat either in a heartbeat!). And so, I am very excited (honored, even!) to share my absolute favorite Connecticut-style lobster roll recipe.
Why You’ll Love This Recipe
I set out to develop the best lobster roll and tested several options, from regular melted butter to clarified butter to brown butter. Here’s why you’ll love my final version!
- It’s simple. It’s important to use a few simple ingredients. All you need is sweet, tender lobster meat, butter, and good buns, and you’re good to go. I like adding a bit of lemon zest and chives, but otherwise, I kept it true to the soul of New England!
- It’s delicious. Brown butter makes this extra special, offering a savory, nutty flavor that brings out the sweetness in the toasted buns.
- It’s buttery without feeling heavy.
For more seafood recipes, try my lobster pasta, salmon crudo, roasted branzino, or crab stew.
Connecticut-Style vs. Maine Lobster Rolls
Ever wondered what sets a Connecticut-style roll apart from a Maine lobster roll?
Temperature is the main difference. Connecticut rolls are served warm, while Maine lobster rolls are chilled and often tossed in a mayo dressing. Both are served on a warm, griddled, toasted bun.
Ingredient Notes
Ingredient Spotlight: New England Style Hot Dog Buns
Obviously, the lobster is the most essential ingredient here, and we’ll get to that. But one overlooked ingredient is the style of the bun. Traditional lobster rolls use a particular type of bun, called “New England” hot dog rolls, which are typically smaller in size, with a flatter top so they stay upright.
If you can get it, look for New England Style Brioche rolls (Wegman’s or Trader Joe’s). Otherwise, look for a standard brioche hot dog bun; this is what you see in my photos – still delicious, but a little more difficult to stuff. Or, make them yourself!
Lobster: Now, back to the lobster. You’ll want the best-quality fresh lobster meat you can find. If you have a local fish market, call them up and ask if they sell pre-cooked meat. It’s easier than cooking it yourself and is usually very fresh.
Frozen: Don’t knock frozen pre-cooked meat! I really like Cozy Harbor. Just thaw it in the fridge overnight and pat dry before using.
Raw: You can also boil a whole lobster, cook, and clean it yourself. I’ve got instructions below!
Regardless of what method you choose, you should know that the knuckle and claw meat has the softest texture, while the tails are a bit firmer. If you have the choice, I’d go for the former (save the tails for a fun date night!), but you can always chop up the tails if needed.
Fresh herbs: Fresh chives are most common for these rolls, but you can also use a bit of scallions in their place.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Boil Lobster
If you prepare these rolls with fresh live lobsters, here’s a quick summary:
- For 1 roll, I estimate about 4 – 6 ounces of meat. So, for this recipe, you’ll need about ½ pound of lobster meat, which is the typical yield of 2 whole lobsters (1 ½ pounds each). This includes knuckle, tail, and claw meat.
- If you only want to use the knuckle and claw meat, you’ll need around 3 – 4 whole lobsters.
- Live lobsters can be tricky to handle, so I recommend freezing them for 20 – 30 minutes to help sedate them.
- Bring a large pot of salted water to a boil and add the lobsters. Cook for 8 – 10 minutes until tender. You can also insert a thermometer into the thickest part of the tail and remove it once it hits 135°F.
- For a more detailed process, check out this blog post on how to boil lobster.
How to Make This Recipe
Step 1 – Toast the buns: In a large skillet, melt butter. Add the buns, and toast the sides of the buns until they’re nice and golden brown. Remove from the heat and set aside, then wipe the pan clean.
Step 2 – Make the butter sauce: Melt the remaining butter over medium-low heat. Continue cooking, stirring occasionally, until brown bits form at the bottom of the pan.
Step 3: Continue cooking until the foam subsides and the butter has gone “quiet.” Add the meat, lemon zest, and chives, and saute for 1 – 2 minutes until warmed through. Season with salt and black pepper.
Step 4: Remove from the heat and immediately divide amongst the buns. If desired, squeeze with a bit of lemon juice and serve with lemon wedges. Enjoy!
Expert Tip
Saute the meat *only* until it’s warmed through to prevent overcooking.
Recipe FAQs
No, traditionally a Connecticut roll features warm lobster meat tossed in butter, not mayo.
Knuckle and claw meat is the softest, while tail meat is a bit firmer. For that reason, I recommend going for the former if you can source it!
My favorite bread is a New England style brioche bun! They’re buttery, sweet, and easy to stuff.
These are great with a side of potato chips, purple cabbage slaw, cole slaw, or watermelon salad! For a cookout, they’re great with my vegan smash burgers and smash burger sauce. And for dessert, I’d definitely recommend my oreo ice cream.
If you’re cooking a live lobster, you can keep the meat in the fridge for 2 – 3 days in an airtight container. Otherwise, I don’t recommend making any other components ahead of time. It’s truly best enjoyed immediately.
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Connecticut Lobster Roll with Warm Brown Butter
Ingredients
- 1 lemon
- 3 tablespoons unsalted butter, divided
- 2 New England style brioche hot dog buns, or standard brioche hot dog buns
- ½ pound cooked lobster meat, knuckle and claw meat preferred*
- 1 teaspoon minced chives
- Salt and black pepper
Instructions
- Zest ½ of 1 lemon, and cut the remaining half into wedges for serving. Set aside.
- Toast the buns: Set a large skillet over medium heat and melt 1 tablespoon butter. Add 2 New England style brioche hot dog buns and toast on both sides, about 2 – 3 minutes, until nicely toasted and golden brown. Remove from the heat and wipe the pan clean.
- Make the brown butter: Add the remaining 2 tablespoons butter into the pan and set over medium-low heat. Once melted, about 1 – 2 minutes, the butter will begin to foam and sizzle. Stir frequently, about 1 – 2 minutes, until the butter transforms from a pale golden to deep golden brown color, and begins to emit a nutty aroma. Once the sizzling sound subsides (it will get really quiet!), immediately add ½ pound cooked lobster meat.
- Warm the lobster: Add the lemon zest and 1 teaspoon minced chives, and saute the lobster until warmed through, about 1 – 2 minutes. Season to taste with salt and black pepper.
- Serve: Divide the warmed lobster meat amongst the brioche buns and serve immediately with lemon wedges on the side. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner’s Rating: After testing a few different lobster roll options (regular butter, clarified butter, and brown butter), it was clear that the brown butter was the winner! It really adds something special to the dish.