Connecticut-Style Warm and Buttery Lobster Rolls

plate of three warm butter lobster rolls with lemon wedges

4.66 from 69 votes

Connecticut-Style Warm and Buttery Lobster Rolls

My Connecticut-style Lobster Rolls have perfectly toasted split top brioche buns that are piled high with buttery chunks of warm lobster tossed in lemony garlic butter. Serve it up with a cold beer and chips for that classic New England summer faire vibe, no lobster crackers required!

Prep Time5

Cook Time12

Total Time17

Course: Sandwiches

Cuisine: American

Servings: lobster rolls

Calories: 366kcal

Author: Eden Westbrook

Ingredients

6 tablespoon unsalted butter melted
1 lemon zest and juice
1 clove garlic smashed
3 tablespoon chives chopped
Pinch kosher salt
16 ounces lobster meat precooked or raw
4 New-England style split-top buns

Instructions

In a skillet, melt 6 tablespoons butter and add garlic, lemon zest and juice, chives, and salt. Mix together and keep warm over a medium-low heat.
6 tablespoon unsalted butter, 1 lemon, 1 clove garlic, 3 tablespoon chives, Pinch kosher salt
Add the lobster meat into the skillet. For Raw Lobster Meat: gently poach the lobster in your butter for 6-8 minutes, until the lobster is opaque and the outside is bright red. For Pre-Cooked Lobster Meat: drain the lobster meat of any liquid from its packaging and add the meat to your skillet. Warm the lobster meat gently for about 3 minutes, or until it's warmed through. Remove the lobster meat and set aside
16 ounces lobster meat
Remove the lobster meat from the skillet onto a plate and set aside.
Discard all but 2 tablespoons of the leftover butter in the skillet (or wipe the pan clean and add 2 tablespoons of butter to the pan), turn the heat up to medium-high and toast the sides of the split top buns until they are golden brown.
4 New-England style split-top buns
Carefully stuff the warm lobster into the toasted split top buns, around 4 ounces per roll.
Serve your warm butter lobster rolls immediately.

Nutrition