Connecticut Lobster Roll
Bring a taste of coastal New England with these Connecticut Lobster Rolls—made with just a few fresh, simple ingredients, they’ll quickly become your new favorite dish.
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
Ingredients
- 1 pound lobster meat, cooked (I purchase mine from Sizzlefish)
- 1 1/2Â sticks softened unsalted butter
- Juice of ½ lemon about 1 to 1 ½ tablespoons
- 4Â split top buns (I prefer gluten-free)
- Sliced chives
Directions
Cut lobster meat into large bite-size pieces, leaving claw meat whole if desired. Place in a colander over a bowl to drain any excess liquid.
In a large sauté pan over low heat, melt 1¼ sticks of unsalted butter, swirling until fully emulsified. Add the lobster meat, a squeeze of lemon juice (about 2 tsp), and a pinch of salt. Gently fold with a spatula for 2–3 minutes until warmed through
Brush split-top buns with 2 tbsp melted butter on both sides. Toast in a skillet or on a griddle over medium heat for 1–2 minutes per side, until golden.
Fill each toasted bun generously with warm lobster. Drizzle with extra butter from the pan. Garnish with sliced chives, if desired.
My preferred brands for ingredients/items in this recipe:
- Sizzlefish (code wellnstrong15 for 15% off)
