Connecticut Lobster Rolls

Content… Maine vs. Connecticut-Style Lobster Rolls Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Decadent Lobster Recipes to Try

Maine vs. Connecticut-Style Lobster Rolls

So, there’s an unresolved New England feud about which variety of lobster roll recipes taste best. From my POV here on the West Coast, they’re both ridiculously tasty.

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

1. Lobster – I like to go with whole, live lobsters for this recipe because I like claw meat, but any lobster meat will do.
2. Butter – Rich, buttery goodness will coat the lobster meat and buns when you toast them.
3. Herbs – Basil or tarragon adds beautiful flavor without overpowering the lobster meat.
4. Lemons – Lemon wedges are a must for garnishing, but you’ll also want to squeeze some freshly squeezed lemon juice into the buttery lobster meat. The citrus notes complement the rest of the flavors perfectly.
5. Hot Dog Buns – Split top buns are ideal for easy toasting and also make a pretty presentation!

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

1. Make it a Maine lobster roll. Toss lobster meat with a few tablespoons of mayo, finely chopped celery, lemon juice, and fresh herbs. Chill the lobster and serve on regular or toasted buns.
2. Go minimalist. Traditionally, Connecticut rolls include no herbs or lemon juice, so feel free to leave those out and enjoy an ultra-simple roll where lobster meat is the star of the show. (And butter, of course. 😜)
3. Try it with a smoked lobster tail. It may not taste quite like a traditional Connecticut lobster roll, but trust me when I say it’s a delicious variation! 😋
4. Add red onion. I already include some herbs and lemon juice, but for an even more complex and delicious flavor, add some chopped red onion to the mix. Besides being tasty, it adds a nice pop of color, too.

Tips and Tricks

1. When purchasing fresh lobster, try to get four or five of them, all weighing about a pound and a half. That should give you just around one pound of lobster meat after they are cooked. 
2. You can use lobster tails or whole lobsters; they both work well.
3. Nothing beats fresh lobster you cooked yourself, but you can use pre-cooked meat for these if you wish. Get a full pound, and keep in mind the fresher the lobster, the tastier the lobster rolls.

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

1. Lobster Bisque
2. Indulgent Lobster Thermidor
3. Fried Lobster Tail
4. Lobster Mac and Cheese
5. Easy Lobster Pasta