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A Connecticut hot buttered lobster roll served on a toasted bun with melted butter

Classic Connecticut Hot Buttered Lobster Roll

This classic Connecticut-style lobster roll features warm, buttery lobster meat served in a perfectly toasted split-top bun. A simple yet incredibly delicious treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 rolls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Lobster Roll
  • 1.5 pounds cooked lobster meat roughly chopped (from 2-3 live lobsters, or pre-cooked claws, knuckles, and tail meat)
  • 0.5 cup unsalted butter plus more for the buns
  • 4 split-top hot dog buns New England style preferred
  • sea salt Pinch
  • white pepper Pinch (optional)
  • Fresh chives finely chopped, for garnish (optional)
  • Lemon wedges for serving (optional)

Equipment

  • Skillet
  • Saucepan
  • Griddle

Method
 

Preparation
  1. Cook whole lobsters for 8-10 minutes, then extract and roughly chop the meat. If using pre-cooked meat, thaw and drain excess liquid.
  2. Melt ½ cup unsalted butter in a skillet over low heat, ensuring it does not brown.
  3. Add the chopped lobster to the melted butter and gently warm for 2-3 minutes, then season with salt and pepper.
  4. Butter the outsides of the hot dog buns, then toast them in a separate skillet until golden brown and crispy.
  5. Spoon the warm lobster mixture into the toasted buns and garnish with chives and lemon wedges before serving.

Notes

For the best flavor, use fresh lobster meat. Adjust seasoning to your preference. Serve immediately for the best taste and texture.