Connecticut Lobster Roll with Warm Brown Butter

Two lobster rolls on a plate topped with chives and lobster claw meat.

No ratings yet

Connecticut Lobster Roll with Warm Brown Butter

A simple and delicious preparation of the Connecticut style lobster roll, featuring warm pieces of lobster meat, brown butter and toasted buns.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 350kcal

Author: Karishma Pradhan

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

* Knuckle and claw meat is ideal for a lobster roll because it has a soft and tender texture.

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 cooked lobster meat. It's so much 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.

See the blog post for more details on how to source pre-cooked lobster meat or prepare your own.

Nutrition