This delicious lobster roll recipe is coated in melted butter, served warm over a toasted bun, and garnished with chives. It’s the ultimate summer dish. Once you try it, you will immediately be obsessed. I’m always amazed at how simple they are to make because once you eat them, you’ll think I spent all day preparing them.
This perfectly balances flavor with the natural salt in the lobster and the warm butter served on a doughy bun. It’s definitely a sandwich I could eat all year long; it’s that good. I don’t often eat lobster because getting it fresh is expensive and difficult to locate. If you’ve got some and want some great recipes, try my Butter-Poached Lobster or Grilled Lobster Tails.
Lobster roll is a North Eastern American specialty of boiled, steamed, or poached fresh lobster shelled, drenched in butter, and served on a toasted split top bun. The two main variations are this one, a Connecticut Lobster roll, and the other, a New England or Maine Lobster Roll, which is cooked and cooled lobster meat tossed with mayonnaise, celery, and lemon juice. While both are delicious, my personal opinion is the Connecticut-style roll is hands down better.
The roll’s creation goes back to the 1920s in New England and Canadian Maritimes. The fishermen in the area were the ones who developed the sandwich using the catch of the day or leftover lobster that was not sold that day. While it is served all over the US, Maine, Massachusetts, and Connecticut are the three states where this is most popular.
The lobster roll – a quintessential New England specialty beloved by locals and tourists alike. This iconic sandwich features tender chunks of lobster meat tucked into a grilled, buttered bun. But there are regional variations that differentiate a Maine-style lobster roll from a Connecticut-style lobster roll. So what exactly is a Connecticut or “CT” style lobster roll? Let’s explore its origins, ingredients, and preparation methods.
A Brief History of the CT Lobster Roll
The earliest lobster rolls emerged in the late 19th and early 20th centuries in coastal New England. Lobstermen originally made simple sandwiches using leftover lobster meat between slices of bread for themselves. The Connecticut-style lobster roll likely originated in the mid-20th century and rose to popularity in seaside restaurants along the Connecticut shoreline.
While the Maine-style lobster roll includes mayonnaise or dressing the Connecticut version focuses on the pure unadulterated flavor of lobster. The goal is to highlight the sweetness of the lobster meat in a buttery toasted bun.
The Signature Simplicity of the CT-Style Roll
In its purest form the Connecticut-style lobster roll showcases lobster as the star ingredient. The meat is served warm with drawn butter in a grilled split-top bun. That’s it – no fancy additions or heavy sauces.
This allows the natural flavor of the fresh lobster to shine. The warm buttery lobster filling pairs perfectly with the toasted bun. The CT roll is an ode to simplicity, letting high-quality ingredients speak for themselves.
Essential Ingredients for an Authentic CT Roll
To make an authentic Connecticut-style lobster roll, you only need a few key ingredients:
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Lobster Meat – Freshly cooked lobster meat is essential. Chunks are dressed in drawn butter and briefly warmed before serving. Using whole lobster tails or claws allows you to control the cooking method. Steaming is common.
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Drawn or Clarified Butter – Melted butter is drizzled over the lobster meat and used to toast the hot dog buns. Quality butter enhances the flavor.
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Split-Top Hot Dog Buns – The traditional choice is split-top New England-style buns. They cradle the lobster and get perfectly crisp when grilled in butter.
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Lemon Wedges – Fresh lemon juice provides brightness. Lemon wedges can be served on the side for squeezing over the roll.
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Salt and Pepper – Light seasoning allows the natural sweetness of the lobster to shine.
That’s all you need for an iconic CT-style lobster roll! Some restaurants may add optional garnishes like chives or scallions. But the focus remains on high-quality lobster and butter.
Step-By-Step Preparation of a CT-Style Roll
Preparing an authentic Connecticut-style lobster roll requires just a few simple steps:
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Cook lobster – Steam or boil whole lobster tails and claws for just 2-3 minutes to cook through without overdoing it. Chill briefly.
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Prepare lobster meat – Remove lobster meat from shells. Roughly chop meat into bite-size chunks.
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Make clarified butter – Melt butter completely and skim milk solids off the top. Reserve clarified portion.
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Toast buns – Split hot dog buns and toast cut sides in clarified butter until golden brown.
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Warm lobster – Heat lobster meat in clarified butter just until warmed through, about 1 minute.
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Assemble rolls – Fill toasted bun with warmed lobster meat. Drizzle with extra clarified butter.
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Serve immediately – Enjoy right away while lobster is hot with lemon wedges on the side.
It’s easy to make mouthwatering CT-style lobster rolls at home following these simple steps. The key is quality ingredients and restrained preparation.
Where to Find the Best CT Lobster Rolls
You can enjoy phenomenal Connecticut-style lobster rolls at restaurants up and down the Connecticut shoreline. Here are some of the most popular spots:
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Lobster Landing – Their hot buttered rolls highlight succulent lobster.
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Abbott’s Lobster in the Rough – A classic seaside lobster shack serving warm buttered rolls.
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Lenny & Joe’s Fish Tale – Their grilled rolls are stuffed with fresh lobster.
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The Clam Castle – A longtime favorite offering simple yet delicious CT-style rolls.
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Captain Scott’s Lobster Dock – Serving eats right on the dock since 1974.
Trying a lobster roll with ocean views enhances the experience. But you can also make incredible CT-style lobster rolls at home with a little effort.
Adding Creative Touches to the Classic Roll
While tradition reigns supreme, some chefs add their own twists to Connecticut lobster rolls:
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Drizzle of lemon butter – Adds brightness.
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Sprinkling of Old Bay – Provides subtle heat and spice.
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Sliced avocado – Contributes creaminess.
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Microgreens – Give color and crunch.
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Grated fresh horseradish – A little kick.
But purists argue such embellishments detract from the lobster’s flavor. It’s best to master the basics before getting creative.
Is the CT or Maine Roll Better?
The Maine vs. Connecticut lobster roll debate boils down to personal preference. Maine-style features cold lobster salad with mayo in a grilled bun. The Connecticut version is warm lobster with drawn butter.
Both have ardent fans. Mainers may favor the creamy chill of mayo binding their lobster. Nutmeggers love sopping up butter with each bite. There’s no definitive winner. The best lobster roll is simply the one you like best!
Enjoy the Timeless Appeal of the CT-Style Roll
With its origins along the Connecticut shore, this regional lobster roll variation has achieved worldwide acclaim. Yet it remains defined by its simplicity, letting the natural flavor of fresh lobster meat shine. Next time you visit Connecticut, be sure to indulge in this beloved local specialty. Split-top bun, piled high with hunks of steaming hot, butter-drenched lobster – THAT is a classic Connecticut-style lobster roll at its best.
Chef Notes + Tips
- If the lobster is overcooked, it will get very chewy.
- This is uniquely salty, so taste it first before seasoning it.
- If you use live lobsters as I did, or even lobster tails, reserve the shells in the freezer for lobster bisque.
- A 1 ½ pound lobster will make 2 lobster rolls.
- An ice bath is a pot or container filled with ice water.
- Shocking food immediately stops the cooking process so the food does not overcook.
How to Make Lobster Rolls
When using live lobsters, add them to a tray and place them in a freezer for 20 to 30 minutes.
In the meantime, bring a large pot of water to a boil. There should be enough water for the lobster to be submerged easily.
Once the water is boiling, add enough salt to taste as salty as the ocean.
Place in the lobsters, cover the pot, and cook for 4 minutes per pound.
If you want to steam them, add 2 inches of water to the bottom of a pot with enough salt to taste as salty as the ocean and bring it to a boil. Add to the steamer basket, place in the lobster, add the lid, and steam for 8 minutes per pound.
Once the lobster is done cooking, immediately submerge it in an ice bath to shock it.
Remove the lobster and extract the meat from the tails, claws, legs, and body. See the video for instructions.
Cut the meat into large bite-size pieces. I personally like to leave the claw intact.
Add the butter to a large sauté pan over low heat and swirl the pan in a circular motion until the butter is completely melted and emulsified.
Place the lobster meat in, squeeze on about 2 teaspoons of lemon juice and salt, and gently fold the meat in the butter using a spatula for 2 to 3 minutes or until the lobster is warm.
Brush the split-top buns on both sides with melted unsalted butter.
Place them butter-side down on a griddle or large cast-iron skillet at medium heat and toast for 1 to 2 minutes per side or until well browned.
Add the meat between the toasted buns and drizzle on any additional butter.
Optionally garnish with sliced chives.
Make-Ahead: This lobster roll is meant to be eaten as soon as it is done cooking.
How to Store: Keeping the lobster separate from the buns so they do not become overly saturated is best. If you do this, cover both and keep them in the refrigerator for up to 3 days. You can thaw the lobster separately from the rolls in the freezer for up to 3 months. Thaw in the fridge for one day before reheating.
How to Reheat: Add the desired amount of lobster and 4 tablespoons of unsalted butter to a small saucepan. Heat over low heat while constantly stirring until hot.
Connecticut Style Lobster Rolls
FAQ
What is the difference between a lobster roll and a Connecticut lobster roll?
The most obvious difference is the serving temperature. Maine lobster rolls are served chilled, while Connecticut rolls are served warm. This affects not only the texture but also the overall experience of eating the lobster roll.
Is New England style lobster roll hot?
Lobster rolls come in two varieties: hot with melted butter or cold with mayonnaise (and, sometimes, celery). While the cold one is known as the “traditional” preparation, history has actually shown that the first lobster roll was served hot with drawn butter and was made in Connecticut, not Maine.
What is the difference between Maine and Connecticut lobster rolls reddit?
Connecticut is usually just lobster meat and butter served warm on a toasted hot dog bun. Maine is served cold and mixed with mayo and whatever other ingredients/seasonings that the restaurant puts in. Think of it kind of like a chicken salad sandwich, but with lobster.
Does Connecticut have good lobster rolls?
Best Lobster Rolls in Connecticut Lobster Landing in Clinton, Connecticut and Abbott’s Lobster in Noank, Connecticut are two of the most renowned and popular places to eat a Connecticut-style lobster roll, warm and full of melted butter.
Is Maine-style lobster roll cold?
The Maine lobster roll is served cold and the lobster meat is seasoned with salt and pepper, and lightly dressed with mayonnaise (sometimes with chopped celery). Connecticut style, the lobster meat is served coated in warm butter.
What does a Maine lobster roll taste like?
If you love a dish that offers textural, temporal, and flavor contrasts, the Maine-style roll is for you. The bun is warm and crisp, while the lobster salad is chilled and creamy. If you’re a fan of a mayo-based dressing that is flavorful and tangy without being overwhelming, go for a Maine-style roll.