Connecticut-Style Lobster Rolls
Connecticut-style lobster rolls celebrate the pure flavor of lobster, simply warming the cooked meat in melted butter to bring out its inherent sweetness and preserve its plump texture. (Maine-style typically serve chilled lobster meat tossed with mayonnaise.) The approach is simple: Toast your buns in butter until golden, then heat the cooked lobster in the same skillet just until warmed. The use of salted butter seasons the meat, so no extra salt is required (though seasoning to taste is never discouraged). Although the optional celery seed is not traditional, its herbal brightness nicely highlights the seafood flavor. Serve these lobster rolls with potato chips and tangy coleslaw for a classic summer meal.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4tablespoons salted butter
- 2top-split hot dog buns
- 6to 8 ounces cooked lobster meat (see Boiled Lobster recipe), coarsely chopped
- Chopped chives, for garnish
- A few pinches of celery seeds (optional)
Instructions
Step 1
In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer buns to two individual plates. Rinse skillet under cold water to cool off the pan.Step 2
Add the remaining 3 tablespoons butter to the skillet and melt over low. Add lobster meat and gently warm it, tilting the skillet as needed to frequently baste the lobster until just warmed through, about 2 minutes.Step 3
Divide lobster between the toasted buns and drizzle on the butter sauce. Garnish with chives and celery seeds, if using. Serve immediately.