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Warm Buttered Lobster Rolls
  • American
  • Lunch
  • Main
  • Party
  • Summer
  • High-Protein

Warm Buttered Lobster Rolls

These Connecticut-Style Warm Buttered Lobster Rolls are the rich, no-mayo side of New England lobster rolls: warm lobster meat gently tossed in melted butter and piled into golden, griddled split-top buns. This version keeps the classic Connecticut style but adds a little more flavor to the butter with garlic, lemon zest, lemon juice, chives, and a pinch of salt. The result is buttery, bright, savory, and still all about the lobster. Serve them immediately while the buns are crisp and the lobster is warm, especially if you are using homemade New England hot dog buns.

By Russell Toris
Prep
15 min
Cook
30 min
Total
45 min
Servings
8
Difficulty
Intermediate

Instructions

  1. Prepare the lobster

    Set up a large lidded pot with a steamer insert and about 1 inch of water. Bring the water to a boil. Working in batches if needed, steam the lobster claws and tails for about 2 minutes, then transfer them to the sink and run under cold water until cool enough to handle.

  2. Remove the lobster meat

    Crack the shells and remove the lobster meat from the tails, claws, and knuckles. Roughly chop the meat into bite-size pieces and place it on a double layer of paper towels to drain. The lobster will finish cooking gently in the butter.

  3. Toast the buns

    Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 4 buns, cut-side down, and toast until golden on the first side. Flip and toast the second side, adding another tablespoon of butter as needed. Repeat until all buns are toasted. Set aside.

  4. Make the garlic lemon butter

    In the same skillet, melt 6 tablespoons butter over medium-low heat. Add the garlic, lemon zest, lemon juice, chives, and a pinch of kosher salt. Stir together and keep warm, making sure the butter does not brown or sizzle aggressively.

  5. Warm the lobster

    Add the lobster meat to the skillet with the garlic lemon butter. Toss gently and cook over medium-low heat until the lobster is warmed through and just cooked, about 3–4 minutes. Season to taste with kosher salt, black pepper, and a little more lemon juice if needed.

  6. Fill the rolls

    Divide the warm lobster mixture evenly among the toasted buns. Spoon any extra garlic lemon butter from the skillet over the lobster.

  7. Serve immediately

    Serve right away while the buns are crisp and the lobster is warm and buttery.

R

Recipe by

Russell Toris

@russell-toris