Connecticut Lobster Roll Recipe
Recipe information
Make Connecticut Lobster Roll in just 20m. Warm lobster served on grilled brioche 4 oz/6 oz
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Ingredients
Lobster Filling
Brioche Rolls & Finishing
Lobster Filling
1. Prepare lobster
If using whole cooked lobster, remove meat from tail and claws and cut into roughly 1-inch chunks. Pat dry with paper towels to remove excess moisture. Measure 6 oz of lobster meat per roll (this recipe uses 2 rolls at 6 oz total; adjust if making 4 oz portions).
2. Warm butter
In a small skillet over medium heat, melt 2 tablespoons unsalted butter until it foams and just begins to brown slightly (1–2 minutes). Watch carefully to avoid burning; remove from heat when it has a nutty aroma.
3. Toss lobster in butter
Add the lobster chunks to the warm butter and gently toss in the skillet for 30–45 seconds to coat and heat through. Do not overcook — the lobster should be warmed, not reheated to high temperature.
4. Season
Remove skillet from heat. Stir in 1 teaspoon fresh lemon juice, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon chopped chives. Taste and adjust seasoning lightly — the Connecticut style is buttery and warm, so keep additions restrained.
Brioche Rolls & Finishing
5. Toast rolls
Split brioche rolls along the top (keeping one side attached if using split-top style). Heat a separate saute pan or griddle over medium heat and add 2 tablespoons unsalted butter. When butter is hot and foaming, place rolls cut-side down and toast until golden brown, about 1–2 minutes. Press gently for even contact.
6. Assemble
Divide the warm lobster filling evenly among the toasted brioche rolls (3 oz lobster per roll if making two with 6 oz total; adjust if you want 4 oz portions). Spoon any melted butter from the pan over the lobster for extra richness. Sprinkle a light pinch (about 1/8–1/4 tsp) of celery salt over each roll if desired.
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