Cold & Hot Lobster Rolls
✨ Pro tip: If you choose is Connecticut style — warm butter, no mayo. Brown the butter until it smells nutty. Don’t let the rolls sit — serve immediately.
Serving Size: 4
Ingredients
Classic Cold Lobster Roll
- lb cooked lobster meat, roughly chopped
- 3 tbsp mayonnaise
- 1 fresh lemon, juiced + zested
- 2 celery stalks, finely diced
- 2 tbsp fresh chives, chopped
- ½ tsp kosher salt
- ¼ tsp white pepper
- 2 tbsp unsalted butter
- 4 split-top hot dog buns
- 4 butter lettuce leaves
- Lemon wedges for serving
Connecticut-Style Hot Butter Lobster Roll
- 2 lb cooked lobster meat, roughly chopped
- 6 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 fresh lemon, juiced
- 1 tbsp fresh tarragon, chopped
- 2 tbsp fresh chives, chopped
- ½ tsp kosher salt
- ¼ tsp white pepper
- 4 split-top hot dog buns
- Lemon wedges for serving
Instructions
Classic Cold Lobster Roll
- Mix mayo, lemon juice, zest, salt and pepper in a large bowl.
- Add lobster meat, celery, and half the chives. Fold gently — don’t overmix.
- Refrigerate at least 30 minutes.
- Melt butter in a skillet. Brush flat sides of buns. Toast golden — 1 minute per side.
- Line each bun with a butter lettuce leaf.
- Pile cold lobster filling generously into each bun.
- Top with remaining chives. Serve with lemon wedges.
Connecticut-Style Hot Butter Lobster Roll
- Melt butter in a skillet over medium heat. Swirl constantly until golden and nutty — about 3 minutes.
- Add garlic. Cook 30 seconds.
- Add lobster meat. Toss gently and warm through — about 2 minutes. Do not overcook.
- Squeeze in lemon. Add tarragon, salt and pepper. Stir.
- Brush buns with pan butter. Toast golden in a dry skillet — 1 minute per side.
- Pile warm lobster into toasted buns.
- Top with chives. Serve immediately with lemon wedges.
