Lobster Rolls Two Ways

Delight in a coastal adventure with Lobster Rolls Two Ways, featuring both classic Maine-style and warm Connecticut-style rolls, perfect for any seafood lover.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

For the Maine-Style Filling

1 pound cooked lobster claws, knuckles, and tails Fresh lobster is preferred.
1/3 cup mayonnaise
1 1/2 tablespoons finely chopped shallot
1/4 cup chopped celery
1 tablespoon lemon juice
1/8 teaspoon black pepper
to taste salt Optional, to taste.

For the Connecticut-Style Filling

3 tablespoons salted butter For sautéing lobster.
1 tablespoon lemon juice
to taste black pepper Optional, to taste.
to taste salt Optional, to taste.

For Assembly

4 pieces New England-style split-top buns Hot dog buns.
4 leaves Lettuce leaves For lining buns (optional).
as needed Lemon wedges and chopped herbs For garnish (optional).

Method

Preparation

Chop the lobster meat into bite-size pieces.

Maine-Style Lobster Preparation

Combine lobster meat, mayo, shallots, celery, lemon juice, black pepper, and salt in a bowl. Chill this mixture for a couple of hours.

Connecticut-Style Lobster Preparation

In a skillet, melt butter over medium heat. Add lemon juice and lobster, sauté until just hot (about 1 minute).

Bun Toasting

Toast the buns with butter in a skillet until golden brown (about 2-3 minutes per side).

Assembling the Rolls

Assemble the rolls by filling buns with lobster. Use lettuce and top with fresh herbs or lemon wedges to garnish, if desired.
For Connecticut-style rolls, serve with melted butter on the side.

Serving

Enjoy immediately or store leftovers properly.

Notes

For an extra touch, serve your lobster rolls with a side of crispy fries or a vibrant salad. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat Connecticut rolls gently in a skillet and enjoy Maine rolls cold.