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

Classic Cold Lobster Roll

1. Mix mayo, lemon juice, zest, salt and pepper in a large bowl.
2. Add lobster meat, celery, and half the chives. Fold gently — don’t overmix.
3. Refrigerate at least 30 minutes.
4. Melt butter in a skillet. Brush flat sides of buns. Toast golden — 1 minute per side.
5. Line each bun with a butter lettuce leaf.
6. Pile cold lobster filling generously into each bun.
7. Top with remaining chives. Serve with lemon wedges.

Connecticut-Style Hot Butter Lobster Roll

1. Melt butter in a skillet over medium heat. Swirl constantly until golden and nutty — about 3 minutes.
2. Add garlic. Cook 30 seconds.
3. Add lobster meat. Toss gently and warm through — about 2 minutes. Do not overcook.
4. Squeeze in lemon. Add tarragon, salt and pepper. Stir.
5. Brush buns with pan butter. Toast golden in a dry skillet — 1 minute per side.
6. Pile warm lobster into toasted buns.
7. Top with chives. Serve immediately with lemon wedges.