Connecticut Lobster Roll Recipe
warm butter-poached lobster, lemon, chive, split top brioche, sea salt chips
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Ingredients
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Lobster Filling
Brioche Rolls
Side
Method
Prepare Lobster Filling
- 1
Cook Lobster
In a large pot of salted boiling water, cook the lobster for about 8-10 minutes until the shell turns bright red. Remove the lobster and let it cool. Once cool, remove the meat from the shell and chop it into bite-sized pieces.
- 2
Butter Poach
In a small saucepan, melt the unsalted butter over low heat. Add the chopped lobster meat and gently poach the lobster in the melted butter for about 5-7 minutes until warmed through. Be careful not to let the butter boil.
- 3
Add Lemon and Chives
Remove the lobster from heat and stir in the lemon juice, chopped chives, and sea salt. Mix well to combine and set aside.
Prepare Brioche Rolls
- 4
Assemble and Serve
- 5
Fill Rolls
Once the rolls are toasted, carefully open the top and spoon in the butter-poached lobster filling, ensuring each roll is generously filled.
- 6
Serve
Serve the lobster rolls immediately with sea salt chips on the side for a delightful crunch.
