Entree: United States – New England (Connecticut) – Connecticut Lobster Roll

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 2 lb (900 g) cooked lobster meat (from about 3–4 medium lobsters), coarsely chopped into large chunks
- 1/2 cup (113 g) unsalted butter, melted (for warming lobster)
- 2 tbsp (28 g) unsalted butter, softened (for toasting buns)
- 4 split-top hot dog buns (New England-style or brioche)
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh chives or parsley, for garnish
- 3 cups (225 g) shredded green cabbage (for slaw)
- 1/4 cup (60 ml) mayonnaise (for slaw)
- 1 tbsp (15 ml) fresh lemon juice (for slaw)
- 1 tsp (4 g) granulated sugar (for slaw)
- 1/2 tsp (2.5 g) kosher salt (for slaw)
- Freshly ground black pepper, to taste (for slaw)
- Kettle-style potato chips, for serving
- Lemon wedges, for serving

Instructions

Short Description:
A warm, butter-forward lobster roll featuring tender lobster meat gently warmed in melted butter and piled into toasted split-top buns, served with a crisp lemony cabbage slaw and kettle chips for a complete New England meal.

Regional Notes:
This is the Connecticut style lobster roll: served warm with drawn/melted butter rather than chilled with mayonnaise. The use of toasted split-top (New England-style) buns and simple seasoning highlights Connecticut's preference for a straightforward, butter-based preparation that showcases the lobster meat.

1. Make the slaw: in a medium bowl combine shredded cabbage, 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, 1 tsp (4 g) sugar, 1/2 tsp (2.5 g) salt and a few grinds of black pepper. Toss to coat, taste and adjust salt or lemon. Chill while you finish the rolls.
2. Warm the butter: place 1/2 cup (113 g) melted butter in a small saucepan over low heat and keep it warm but not boiling; you want it hot enough to heat the lobster without further cooking it.
3. Warm the lobster: add the chopped cooked lobster meat to the warm melted butter and gently stir for 30–60 seconds just to heat through. Remove from heat immediately to avoid toughening the meat; reserve a few spoonfuls of butter for finishing.
4. Butter and toast buns: spread the softened 2 tbsp (28 g) butter evenly on the cut sides of the split-top buns. Heat a large skillet or griddle over medium heat until hot, then toast the buns cut-side down until golden brown, 1–2 minutes. Keep warm.
5. Season lobster: place the warmed lobster in a bowl, add lemon zest and 1 tbsp (15 ml) lemon juice, 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper; toss gently. If desired, spoon a little more of the warm butter over the lobster for extra gloss and flavor.
6. Assemble rolls: divide the lobster evenly among the 4 toasted buns, piling generously into the centers. Spoon a little of the reserved warm butter over each portion, and sprinkle with chopped chives or parsley.
7. Plate and serve: place each lobster roll with a portion of the lemony cabbage slaw and a handful of kettle-style potato chips. Serve immediately with lemon wedges on the side for extra brightness.
8. Make-ahead note: prepare the slaw up to 1 day ahead. Keep lobster meat chilled until ready to warm in butter and assemble just before serving for best texture.