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Lobster Rolls Two Ways

Experience the deliciousness of Lobster Rolls in two styles: Maine with zesty mayo, and Connecticut with buttery sautéed lobster. Ideal for any seafood lover!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: American, New England
Calories: 350
Ingredients Method Notes

Ingredients
  

Lobster Filling Ingredients
  • 1 pound cooked lobster claws, knuckles, and tails Fresh or pre-cooked lobster
  • 1/3 cup mayonnaise Can substitute with Greek yogurt for a lighter version
  • 1 1/2 tablespoons finely chopped shallot
  • 1/4 cup chopped celery
  • 1 tablespoon lemon juice For Maine-style rolls
  • 1/8 teaspoon black pepper
Connecticut-Style Improvements
  • 3 tablespoons salted butter For sautéing
  • 1 tablespoon lemon juice For flavoring the sautéed lobster
  • Pinch black pepper Optional, adjust to taste
Buns & Garnish
  • 4 pieces New England-style split-top buns Regular hot dog buns or ciabatta can be substituted
  • Lettuce leaves For lining buns (optional)
  • Lemon wedges For garnish (optional)
  • Chopped herbs (dill, chive, tarragon) For garnish (optional)

Method
 

Preparation
  1. Chop the lobster meat into bite-size pieces.
  2. For Maine-Style Lobster Rolls: Combine lobster meat and all dressing ingredients. For best flavor, refrigerate for a couple of hours.
  3. For Connecticut-Style Lobster Rolls: Melt butter in a medium skillet over medium heat. Add lemon juice and lobster, sauté for about 1 minute until just hot.
  4. Toast the buns: Preheat a large skillet over medium to medium-high heat. Butter both sides of the buns and cook until golden brown, about 2-3 minutes on each side.
Assembly & Serving
  1. Fill the buns with the lobster filling. Line with lettuce and sprinkle with fresh herbs.
  2. Serve: Connecticut-style rolls can be served with melted butter for drizzling or dunking.

Notes

Store leftovers in the fridge for up to two days, keeping the lobster filling and buns separate. For reheating, sauté the lobster in a skillet and toast the buns again.