Connecticut Lobster Roll Recipe

Prepare boiling water

Fill a very large stockpot with water leaving at least 4 inches of headspace; add 2 tablespoons coarse salt and bring to a rolling boil over high heat.

Cook lobsters

Grasp each lobster by the body and plunge into the boiling water headfirst. Cover and return to a boil; cook for 8–10 minutes for 1 1/4–1 1/2 lb lobsters (8 minutes for 1 1/4 lb, up to 10 for 1 1/2 lb) until shells are bright red and tails curl.

Shock and cool

Prepare an ice bath in a container. As lobsters finish cooking, transfer them with tongs to the ice bath to stop cooking and cool slightly, about 1–2 minutes. Drain and let cool until you can handle them safely, about 5–7 minutes.

Remove meat

Using kitchen shears or a lobster cracker and pick: twist off claws and knuckles, crack shells and extract claw meat in large pieces. Remove tail by twisting; split tail lengthwise with a sharp knife or kitchen shears and lift out the meat in one piece. Reserve any knuckle and body meat you can retrieve. Pat meat dry on paper towels and keep warm (cover loosely).

In a small saucepan over low heat, combine 1 cup unsalted butter and the optional smashed garlic clove. Heat gently until the butter is melted and just warmed through, about 3–4 minutes. Do not let the butter boil or brown. Remove and discard the garlic clove.

Stir in 1 teaspoon fresh lemon juice, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning — the butter should be rich, buttery and slightly tangy. Keep the butter warm over the lowest heat or in a small thermos so it stays liquid for serving.

If you prefer clarified butter for a cleaner finish, melt the butter gently, skim foam and pour off clear butter, leaving milk solids behind; keep warm.

Toast rolls: Heat a large skillet or griddle over medium heat. Spread about 3 tablespoons unsalted butter over the cut (inner) faces of the 4 split-top rolls. Place rolls cut side down and toast until golden brown and crisp, about 1–2 minutes. Press lightly so the butter soaks into the bread but does not burn.

Warm lobster (optional): If lobster meat has cooled too much, gently warm it for 30–45 seconds in a warm pan with a splash of the warm butter; do not overcook or it will toughen. Otherwise proceed with room-temperature meat.

Assemble rolls: Divide the lobster meat evenly among the 4 toasted rolls, arranging claw and tail pieces attractively. Spoon 1–2 tablespoons of warm butter over each portion of lobster (you can serve extra butter on the side for dipping). Sprinkle finely chopped chives or parsley over the top, if using.

Serve immediately with lemon wedges on the side and extra warm butter for dipping. Connecticut-style lobster roll is served warm with lobster coated in warm butter rather than chilled with mayo.