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Lobster Rolls Two Ways

Experience the delightful flavors of the ocean with these two styles of lobster rolls: classic Maine-style, creamy and chilled, and Connecticut-style, warm and buttery.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Maine-Style Ingredients
  • 1 pound cooked lobster claws, knuckles, and tails
  • 1.5 tablespoons finely chopped shallot
  • 1/3 cup mayonnaise
  • 1/4 cup chopped celery
  • 1 tablespoon lemon juice
  • 1/8 teaspoon black pepper
  • Salt (optional, to taste)
  • New England-style buns split-top buns
Connecticut-Style Ingredients
  • 3 tablespoons salted butter
  • 1 tablespoon lemon juice
  • Pinch of black pepper and salt (optional, to taste)

Method
 

Preparation
  1. Chop the lobster meat into bite-size pieces.
  2. For Maine-Style Lobster Rolls: Combine lobster meat, mayo, shallots, celery, lemon juice, black pepper, and salt. Chill this mixture in the fridge for a couple of hours.
  3. For Connecticut-Style Lobster Rolls: In a skillet, melt butter over medium heat. Add lemon juice and lobster, sautéing until hot (about 1 minute).
Toasting Buns
  1. Toast the buns in a skillet with butter until golden brown, about 2-3 minutes per side.
Assembly
  1. Assemble the rolls by filling the buns with lobster filling, adding lettuce, herbs, and lemon wedges as desired.
  2. For Connecticut-style rolls, serve with melted butter on the side.

Notes

These delicious rolls are best enjoyed fresh, but you can store leftovers in the fridge for up to 24 hours. Just keep the lobster filling separate from the buns to prevent sogginess.