There’s something about a warm Connecticut-style lobster roll that makes summer feel complete. Sweet, buttery lobster tucked into a perfectly toasted bun, with just enough lemon and chives to make everything shine. It’s simple, elegant, and somehow feels both fancy and comforting at the same time.
The first time I made a lobster roll at home, I was standing in my kitchen on a warm July afternoon. I had just come back from a small seafood shop with fresh lobster meat packed on ice. As the butter browned in the pan, the nutty aroma filled the kitchen, and I knew right then — this was going to be special. I still think of that moment every time I make these rolls.
Why You’ll Fall for This Recipe
This isn’t a complicated recipe, and that’s exactly why it works so well. A lobster roll should taste like lobster — not like it’s hiding behind heavy sauces or over-the-top ingredients. Here, everything plays its part quietly, letting the sweet lobster be the star.
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Just a few ingredients: All you really need is lobster meat, butter, lemon, chives, and good bread.
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Brown butter magic: That nutty, toasty flavor gives the lobster a rich warmth without overpowering it.
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Perfectly balanced: Buttery and rich, but light enough to enjoy on a hot day.
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Quick to make: From pan to plate in minutes.
I often make these rolls when friends visit in summer. It’s one of those dishes that looks like you put in a lot of effort — but in reality, it’s all about treating good ingredients with care.
Connecticut vs. Maine Lobster Rolls
If you’ve ever debated between a Connecticut roll and a Maine roll, you’re not alone. The difference is simple but makes a big impact:
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Connecticut: Warm lobster meat gently coated in butter, served in a toasted bun.
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Maine: Chilled lobster tossed with a bit of mayo or dressing, then tucked into the same style of bun.
Both are delicious, but I’ve always leaned toward the warm, buttery version. There’s something about the way the butter soaks slightly into the bun while keeping the lobster juicy that makes every bite feel luxurious.
Ingredients You’ll Need
A great lobster roll starts with great ingredients. Here’s what makes this one special:
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Lobster meat: Knuckle and claw meat are ideal — they’re tender and sweet. Tails work too if that’s what you have. You can use fresh, frozen (thawed), or cook your own lobster.
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Butter: Browned butter gives the roll its signature flavor. When it starts to smell nutty and rich, you know it’s ready.
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Lemon zest: Just a touch brightens up the butter and keeps things fresh.
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Chives: They add a soft oniony freshness that pairs beautifully with lobster.
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New England–style hot dog buns: These are split-top buns that hold the filling upright. If you can’t find them, brioche hot dog buns are a great backup.
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Salt and black pepper: Just enough to bring everything into balance.
A quick note on lobster choices
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Fresh: If you’re lucky enough to live near the coast, grab fresh lobster meat.
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Frozen: Thaw it gently in the fridge overnight and pat dry to keep the butter sauce from getting watery.
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Raw: You can boil your own lobster and pick out the meat — it takes more time but the reward is worth it.
How to Boil Lobster (If You’re Cooking It Yourself)
If you’re starting with live lobsters, here’s how to keep it simple:
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Chill the lobsters in the freezer for about 20 minutes to calm them.
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Bring a large pot of salted water to a boil.
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Add the lobsters and cook for 8–10 minutes until tender.
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If you’re unsure, check the temperature in the thickest part of the tail — around 135°F is perfect.
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Once cooked, remove the meat from the claws, knuckles, and tails.
For each roll, you’ll want about 4 to 6 ounces of lobster meat. Knuckle and claw meat is softer, while tail meat is firmer — I like mixing both for texture.
Step-by-Step: How to Make Connecticut Lobster Rolls
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Toast the buns
Melt a bit of butter in a skillet over medium heat. Place the buns cut side down and toast until golden and slightly crisp. This step makes a difference — it gives structure to the bun and a toasty edge that pairs beautifully with warm butter. -
Make the brown butter
In the same skillet, melt the remaining butter over medium-low heat. Keep stirring occasionally until it turns a deep golden color and you see little brown specks forming at the bottom. The kitchen will smell incredible at this point. -
Warm the lobster
Add the lobster meat, lemon zest, and chives to the butter. Cook gently for 1 to 2 minutes, just enough to warm the meat through. Don’t let it sit too long or it can toughen. -
Assemble the rolls
Spoon the buttery lobster into the toasted buns, making sure every piece is coated in that rich brown butter. Finish with a squeeze of lemon and extra chives on top if you like.
Personal Tips and Real Kitchen Advice
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Don’t overcook the lobster. It’s already cooked, so all it needs is a gentle warm-up in the butter.
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Brown butter carefully. Once it turns golden and smells nutty, act fast. It can burn quickly.
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Use soft, fresh buns. A stale bun won’t give you that perfect contrast between crisp edges and soft inside.
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Pat the lobster dry. If you’re using thawed meat, removing excess moisture helps the butter cling better.
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Serve immediately. Lobster rolls are best enjoyed warm, right after assembling.
Serving Suggestions
I love keeping things simple with these rolls. Here are a few easy pairings:
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A side of crispy fries or kettle chips for crunch.
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A green salad with lemon vinaigrette to cut through the butter.
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A cold glass of iced tea or white wine on a warm day.
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A bowl of creamy corn chowder if I want to make it a full meal.
These rolls are also great for summer gatherings — they look beautiful on a platter and everyone grabs one without fuss.
How to Store and Reheat
These are best eaten fresh, but if you’ve got leftover lobster meat:
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Store: Keep the cooked lobster meat and butter separately in the fridge for up to 2 days.
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Reheat: Gently warm the butter first, then add the lobster just until heated.
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Buns: Toast fresh buns right before serving so they don’t get soggy.
FAQs
Can I make the brown butter in advance?
Yes. Brown the butter and store it in a jar in the fridge. Warm it gently before tossing in the lobster.
What if I can’t find New England–style buns?
Brioche hot dog buns work well. You can even use soft dinner rolls in a pinch.
Can I make this with frozen lobster meat?
Yes. Thaw it overnight in the fridge and pat it dry. The flavor is still wonderful when paired with brown butter.
Can I use lemon juice instead of zest?
You can, but zest adds a more delicate brightness. I like finishing with juice at the end for a pop of acidity.
Can I keep leftover rolls?
I wouldn’t recommend storing assembled rolls. Store the components separately and build them fresh.
Connecticut Lobster Roll with Warm Brown Butter
This Connecticut-style Lobster Roll is all about simplicity — sweet, tender lobster bathed in nutty brown butter and tucked inside toasted brioche buns.
Ingredients
- ½ pound cooked lobster meat (knuckle and claw meat preferred)
- 2 New England–style brioche hot dog buns (or regular brioche hot dog buns)
- 3 tablespoons unsalted butter (divided)
- 1 lemon (zested and cut into wedges)
- 1 teaspoon minced chives
- Salt and black pepper (to taste)
Instructions
- Zest half of the lemon and cut the remaining half into wedges. Set aside for serving.
- Warm a skillet over medium heat and melt 1 tablespoon of butter. Place the buns in the pan and toast until both sides are golden and crisp, about 2–3 minutes. Remove and wipe the pan clean.
- Reduce the heat to medium-low. Melt the remaining butter in the same skillet, letting it foam and sizzle. Stir gently until it turns a deep golden brown and releases a nutty aroma. Once it quiets down, add the lobster meat, lemon zest, and chives.
- Toss gently to warm the lobster through, about 1–2 minutes. Season with salt and black pepper to taste.
- Spoon the buttery lobster into the toasted buns and serve right away with lemon wedges on the side. Best enjoyed warm and fresh.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 622Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 257mgSodium 870mgCarbohydrates 42gFiber 3gSugar 7gProtein 38g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
A Connecticut lobster roll is proof that sometimes the best recipes are the simplest ones. Good lobster, good butter, and a warm bun — that’s all it takes. I love making these in summer when the sun is out, friends are around, and no one wants to spend hours in the kitchen. This is the kind of food that feels a little indulgent but never overcomplicated. Warm, buttery, and unforgettable.
