Classic Connecticut Hot Buttered Lobster Roll
Enjoy this simple yet indulgent Classic Connecticut Hot Buttered Lobster Roll. Sweet lobster meat gently warmed in luscious butter, nestled in a toasted bun, and brightened with a squeeze of fresh lemon.
Equipment
- Medium saucepan or skillet
- Knife
- Cutting board
- Skillet or griddle
Ingredients
Main Ingredients
- 1 to 1.5 pounds Cooked Lobster Meat preferably claw and knuckle meat, cut into bite-sized pieces
- 1/2 cup Unsalted Butter 1 stick, melted
- 4-6 Split-Top Hot Dog Buns
- 1/2 Lemon for fresh juice
- Salt To taste, preferably sea salt
- Black Pepper Freshly ground, to taste
- Fresh chives or parsley finely chopped (Optional Garnish)
Instructions
Preparation
- If using whole lobster, cook it and extract the meat then cut into bite-sized chunks; for pre-cooked meat, thaw and pat it dry.
- Gently melt unsalted butter in a medium saucepan or skillet over low heat until liquid.
- Add lobster to the melted butter, stir to coat, and warm over low heat for 2-3 minutes until heated through.
- Remove from heat, squeeze in lemon juice, and season with salt and pepper.
- While lobster warms, lightly butter outside of buns and toast in a skillet or griddle until golden.
- Fill toasted buns with the warm lobster mixture, garnish with chives or parsley if desired, and serve immediately.
Notes
For the best flavor, use fresh lobster. Ensure the butter is warm and liquid, not browned, to maintain a delicate flavor. Avoid overcooking the lobster to keep it tender and juicy.