Classic Connecticut Hot Buttered Lobster Roll
Enjoy a taste of Connecticut with this classic hot buttered lobster roll recipe. Sweet lobster meat is gently warmed in melted butter and served in a toasted split-top bun, a simple yet luxurious treat.
Equipment
- Large skillet
- Saucepan
- Griddle
Ingredients
Main Ingredients
- 1 pound fresh or frozen cooked lobster meat from 1.5 - 2 lb whole lobsters or pre-picked meat, claws and tails ideal
- 1/2 cup unsalted butter (1 stick) plus extra for toasting buns
- 4-6 split-top hot dog buns
- lemon cut into wedges, for serving
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnish
- Fresh chives or parsley finely chopped
Instructions
Preparation
- If using whole lobsters, extract all meat from claws, knuckles, and tail, then cut into bite-sized pieces.
- If using frozen lobster, thaw overnight and pat dry to remove excess moisture.
Cooking
- Melt 1/2 cup unsalted butter in a large skillet over low heat until warm.
- Add lobster meat to the melted butter and toss gently for 2-3 minutes until warmed through; season with salt and pepper.
- While lobster warms, butter the outsides of hot dog buns and toast them in a separate dry skillet over medium heat until golden brown.
Assembly and Serving
- Spoon the warm, butter-soaked lobster into each toasted bun and drizzle with any remaining butter.
- Garnish with chives or parsley if desired, and serve immediately with lemon wedges.
Notes
For the best flavor and texture, avoid overcooking the lobster. The goal is just to warm it through in the butter.