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Lobster Rolls Two Ways

Indulge in these delicious Lobster Rolls featuring two styles: the creamy Maine version and the warm, buttery Connecticut twist, perfect for impressing friends or enjoying a cozy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: American, New England
Calories: 350
Ingredients Method Notes

Ingredients
  

Maine-Style Lobster Roll Filling
  • 1 pound cooked lobster claws, knuckles, and tails Buy pre-cooked lobster for convenience
  • 3 tablespoons butter, room temperature For rich flavor
  • 1 1/2 tablespoons finely chopped shallot Finely chop for best texture
  • 1/3 cup mayonnaise
  • 1/4 cup chopped celery
  • 1 tablespoon lemon juice For brightness
  • 1/8 teaspoon black pepper
  • Salt To taste
Connecticut-Style Lobster Roll Filling
  • 3 tablespoons salted butter For cooking the lobster
  • 1 tablespoon lemon juice
  • Pinch of black pepper and salt To taste
Buns and Garnishes
  • 4 pieces New England-style split-top buns
  • Lettuce leaves for lining buns (optional)
  • Lemon wedges for garnish (optional)
  • Chopped herbs dill, chive, or tarragon for garnish (optional)

Method
 

Preparation
  1. Chop the lobster meat into bite-size pieces.
Maine-Style Lobster Rolls
  1. Combine lobster meat and all dressing ingredients.
  2. Refrigerate for a couple of hours for the flavors to meld.
Connecticut-Style Lobster Rolls
  1. Melt butter in a medium skillet over medium heat.
  2. When bubbling, add lemon juice and lobster. Sauté for about 1 minute until just hot.
Toasting Buns
  1. Preheat a large skillet over medium to medium-high heat.
  2. Butter both sides of the buns and cook until golden brown, about 2-3 minutes on each side.
Assembly
  1. Fill the buns with the lobster filling.
  2. Optionally, line the buns with lettuce and sprinkle fresh herbs on top.
Serving
  1. Enjoy Connecticut-style rolls with melted butter for drizzling or dunking.

Notes

Store leftover filling in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stove. For longer storage, freeze the lobster mixture for up to a month.