There are few things that scream summer more than a lobster roll, especially the warm and buttery Connecticut kind. I first had one on a breezy afternoon in Mystic, Connecticut, where the rolls came straight off the griddle, overflowing with sweet lobster meat dripping in lemon butter. That memory has stuck with me ever since.
Now, whenever I make them at home, I set the table with chips, corn on the cob, and a cold drink, and it feels like I’ve brought a little piece of New England into my own kitchen. The best part? You don’t need fancy tools or lobster crackers — just fresh lobster, real butter, and good bread.
Why This Recipe Works Every Time
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Simple but luxurious – You only need a few ingredients, but the result feels like a special treat.
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Restaurant taste at home – No more rubbery $25 lobster rolls that leave you disappointed. Homemade gives you control over texture and flavor.
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Versatile – Works with fresh lobster, frozen tails, or even pre-cooked meat if that’s what you can find.
I love that it takes less than 20 minutes from start to finish. For a meal that looks so indulgent, that’s a win in my book.
Connecticut Style vs Maine Lobster Rolls
When people talk about lobster rolls, there’s always a debate: Maine or Connecticut?
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Maine lobster rolls – Cold lobster salad tossed with mayo and celery, served chilled.
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Connecticut lobster rolls – Warm lobster meat, no mayo, just lemony butter doing all the work.
I enjoy both, but if I had to pick just one, Connecticut-style is my forever favorite. There’s something about the lobster being the star of the show, coated in butter, tucked into a toasted roll, that keeps me coming back.
Choosing the Right Lobster
Whenever I can, I buy Maine lobsters (also called cold-water lobsters). They have sweet, tender meat and those iconic pincer claws that make for beautiful chunks in the roll.
Warm-water lobsters are fine for other dishes, but they don’t have the same flavor or texture for this recipe. If handling whole lobsters feels overwhelming, don’t worry — frozen lobster tails or pre-picked lobster meat work perfectly well.
A little tip: if I’m making these for a crowd, I’ll ask my local fishmonger to steam and shell the lobsters for me. It saves a ton of time and mess in the kitchen.
Ingredients You’ll Need
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Cold-water lobster meat – Fresh or frozen, about 1 ½ pounds to make four rolls.
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Split-top brioche buns – The exposed sides toast beautifully. If you can’t find them, use split-top hot dog buns.
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Butter – Don’t skimp. This is the backbone of the recipe. Salted or unsalted both work.
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Garlic – Just a clove or two to perfume the butter.
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Fresh lemon – You’ll use both zest and juice.
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Chives – A bright, oniony finish.
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Salt and pepper – To season the butter and lobster.
Step-by-Step: Making Connecticut-Style Lobster Rolls
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Poach the lobster in butter – Melt butter in a skillet with garlic and lemon zest, then add the lobster. If using raw meat, cook until just opaque. If using pre-cooked meat, gently warm it without overcooking.
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Toast the buns – Wipe out the skillet, add more butter, and toast both sides of the split-top rolls until golden brown.
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Assemble the rolls – Pile the lobster into the buns, drizzle with extra butter, squeeze over fresh lemon juice, and sprinkle with chives.
That’s it — buttery, warm, and ready to eat.
Variations I’ve Tried
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Pre-cooked lobster meat – Quick and easy, just warm it gently in butter.
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Brown butter version – Nutty, deep flavor that pairs so well with lobster.
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Live lobster – If you’re up for the challenge, steam or boil whole lobsters for the freshest flavor.
I’ve even tried swapping in shrimp once when lobster wasn’t available. Not quite the same, but still tasty!
Tips for the Best Results
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Don’t overcook the lobster – Pull it off the heat the second it turns opaque. Overcooked lobster turns rubbery fast.
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Use good bread – Split-top rolls toast better and hold more filling.
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Make it fresh – These rolls are best eaten right after assembling, while everything is warm and buttery.
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Shop smart – Prices are lower in peak season (late June through December), and sometimes you can find frozen lobster meat on sale.
What to Serve with Lobster Rolls
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Crispy fries or kettle chips – For crunch.
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Corn on the cob – I like mine with cilantro lime butter.
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Simple coleslaw – Creamy, tangy, and balances the richness.
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Cold beer or lemonade – You can’t go wrong with either.
FAQs
Can I use frozen lobster tails?
Yes! Just thaw them properly in the fridge overnight, then cook and chop the meat before adding to the butter.
How do I keep the buns from getting soggy?
Toast them in butter so they get a protective crust. That way, the rolls stay firm even after you load them with lobster.
Can I make these ahead of time?
Not really. The lobster tastes best freshly cooked. But you can prep your buns, chop your chives, and zest your lemon ahead of time.
What’s the best substitute if I can’t find lobster?
Jumbo shrimp is the closest in flavor and texture. It won’t be the same, but it makes a great stand-in.
Connecticut-Style Warm Buttered Lobster Rolls
Nothing says summer in New England quite like a warm lobster roll. Unlike the mayo-based Maine version, this Connecticut-style classic is all about rich butter, garlic, and lemon that highlight the sweet, tender lobster meat.
Ingredients
- 16 ounces lobster meat (precooked or raw)
- 6 tablespoons unsalted butter, melted
- 1 clove garlic, smashed
- Zest and juice of 1 lemon
- 3 tablespoons fresh chives, chopped
- Pinch of kosher salt
- 4 New England–style split-top buns
Instructions
- In a large skillet, melt the butter over medium-low heat. Stir in the garlic, lemon zest and juice, chopped chives, and a pinch of salt. Keep warm while preparing the lobster.
- If using raw lobster meat, gently poach it in the butter for 6–8 minutes, until opaque and bright red on the outside. If using pre-cooked lobster, drain well and warm the meat in the butter for about 3 minutes, just until heated through. Transfer the lobster pieces to a plate and keep warm.
- Discard all but about 2 tablespoons of the butter from the skillet (or wipe it clean and add fresh butter). Increase the heat to medium-high and toast the sides of the split-top buns until golden brown.
- Stuff each toasted bun with warm lobster, about 4 ounces per roll. Serve immediately while buttery and hot, with extra chives or lemon wedges if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 350Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 148mgSodium 335mgCarbohydrates 10gFiber 0gSugar 1gProtein 31g
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
These Connecticut-style warm and buttery lobster rolls are proof that simple food can be the most satisfying. A handful of good ingredients, a quick 15 minutes at the stove, and you’re sitting down to something that feels like a seaside vacation. Whether it’s a lazy summer evening or a special dinner at home, this recipe is one I keep coming back to.
