Hot Lobster Roll
The Connecticut-style lobster roll is all about purity - warm, succulent lobster meat bathed in melted butter, served on a toasted split-top bun. No mayo, no celery, no distractions. Just sweet lobster and butter, the way it was first served at Perry's in Milford, CT.
Equipment Needed
Instructions
Cook the lobsters: Bring a large pot of salted water to a rolling boil. Add lobsters head-first, cover, and cook for 10-12 minutes until shells are bright red. Remove and let cool enough to handle.
Extract the meat: Crack the claws and knuckles, remove tail meat, and pick through the body for any additional meat. Cut larger pieces into generous chunks. Keep the meat in big, luxurious pieces.
Clarify the butter (optional): Melt 1 cup butter in a saucepan over low heat. Skim off the white foam and carefully pour the clear yellow butter into a clean container, leaving the milk solids behind.
Warm the lobster: In a skillet over medium-low heat, add half the butter and gently warm the lobster meat, tossing to coat. Season with a pinch of salt and white pepper. Do not overcook - just warm through, about 2-3 minutes.
Toast the buns: In another skillet, melt 2 tablespoons butter over medium heat. Toast the buns on both flat sides until golden brown, about 1-2 minutes per side.
Butter the buns: Brush the inside of each toasted bun generously with melted butter.
Fill the rolls: Divide the warm, buttery lobster meat evenly among the four buns, piling it high. Don't be shy - the lobster should overflow the bun.
Drizzle with butter: Spoon additional warm melted butter over the lobster meat. Be generous - this is Connecticut style!
Garnish: If desired, sprinkle with fresh minced chives for a touch of color. Serve with lemon wedges on the side.
Serve immediately: Hot lobster rolls must be eaten right away while warm. Serve with kettle chips and extra butter on the side for dipping.
💡 Pro Tips & Variations
- CT vs Maine style: Connecticut serves lobster hot with butter; Maine serves it cold with mayo. Both are delicious, but this recipe celebrates the CT original.
- Split-top buns are essential: New England-style split-top buns toast flat on a griddle, creating the perfect buttery surface. Regular hot dog buns don't work as well.
- Don't skimp on butter: The butter is the sauce. Use high-quality unsalted butter and be generous.
- Keep it simple: Resist the urge to add celery, onion, or other fillers. CT style is all about the pure lobster and butter experience.
- Source matters: If possible, use fresh Connecticut or Maine lobster. The sweet, briny flavor of New England lobster is unmatched.
- Visit the original: Abbott's Lobster in the Rough in Noank, CT serves legendary hot lobster rolls with Long Island Sound views.