Connecticut Lobster Rolls

This warm lobster roll features warm, toasty buns and fresh lobster meat tossed in melted butter. It's a simple and utterly satisfying comfort food that's easy to make and tastes amazing!

Course Lunch, Main

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 308kcal

Author Imma

Ingredients

1 pound (450g) uncooked lobster (if using just the tail, see additional instructions.
½ cup (113g) unsalted butter
1 clove garlic, minced
3 tablespoons fresh basil, chopped (or tarragon)
½ lemon, juiced
¼ cup fresh chives, chopped
lemon wedges for spritzing
kosher salt and pepper to taste
4 split-top hot dog buns

Instructions

Cooking Whole Lobster

Heat 1½-2 inches of water in a large stockpot with a trivet or steaming basket. Bring to a rolling boil (boiling rapidly with loads of bubbling).
Gently put the lobsters in the steamer basket. Cover the pot with a tight-fitting lid, and return to a boil as quickly as possible. Start the timer for 7-8 minutes for 1½ pounds of lobster. Add 2-3 minutes per additional pound for extra-large lobsters.
Quickly remove the lobster from the pot when the timer goes off and put them in a bowl of ice water. Let cool for a couple of minutes.
Carefully remove the lobster from the water; you can use tongs and place it on a board or working surface.
Separate the head and tail, crack the claw without tearing the meat, and remove the meat. You can also break it open with a rolling pin or mallet.

Cooking Lobster Tail

Cut open the tail's underside with kitchen shears. Carefully remove the meat from the shells without tearing it.
Chop the meat into bite-size pieces. Then, set aside until ready to assemble the rolls.

Assembling Lobster Rolls

Heat a cast-iron skillet on medium-high, brush melted butter on the cut side of the hot dog buns, and place a bun cut side down. Toast until golden brown.
Repeat with remaining buns. Set aside.
Heat a small saucepan over medium, melt butter, and then add garlic and chopped lobster meat. Saute for 3-4 minutes or until heated. Stir in the basil (and tarragon if desired) and lemon juice. Saute for another minute, remove from heat and set aside.
Divide the lobster meat equally between the buns and garnish with fresh chives. Serve your hot lobster rolls with extra butter sauce and lemon wedges.

Notes

When purchasing fresh lobster, try to get four or five of them, all weighing about a pound and a half. That should give you just around one pound of lobster meat after they are cooked.
You can use lobster tails or whole lobsters; they both work well.
Nothing beats fresh lobster you cooked yourself, but you can use pre-cooked meat for these if you wish. Get a full pound, and keep in mind the fresher the lobster, the tastier the lobster rolls.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition