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Connecticut-Style Lobster Rolls With Butter

Connecticut-Style Lobster Rolls With Butter

Recipe Book: Sandwiches

Connecticut
Hold the mayonnaise and bring on the butter. That’s the attitude of Connecticut-style die-hards, who believe a lobster roll served warm is simply called a “lobster roll,” while a lobster roll served cold, as it is throughout most of the Northeast, is called a “lobster salad roll.” Another key trait that distinguishes a Connecticut roll from a Maine roll is the dressing. Essentially, there is none with a Connecticut roll — just a side of melted butter that’s used to douse the lobster meat right before taking the first bite.

Like the sound of warm, buttered lobster meat? Try Connecticut-Style Lobster Roll With Butter recepe below.

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Cooking for
4 people

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Preparation


1

Fill a large steamer or pot with about 2 inches of water.

2

Add 1 tablespoon sea salt and bring to a boil over medium heat.

3

Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes.

4

Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop.

5

Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika.

6

Remove from the heat; stir in the lobster meat and season with salt.

7

Divide among 4 split-top hot dog buns. Serve warm.

Recipe By

Recipe By

Food Network

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