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This Connecticut-Style Lobster Roll recipe is a decadent buttery lobster roll that is sure to quench those summer cravings. Fresh lobster meat, drizzled in butter atop a buttery bun transports you straight to the New England coast. 🦞
TYPES OF LOBSTER ROLLS
Maine Lobster Roll
The lobster is prepared, cooled and lightly-dressed with mayonnaise and sometimes tossed with fresh herbs. It’s a proper lobster salad and this is the style that comes to mind when people think about lobster rolls. The fresh chilled lobster salad is piled into a griddled split-top bun and sometimes adorned with lettuce and a side of lemon wedges.
Connecticut Lobster Roll
Connecticut-style lobster rolls are hot lobster rolls made with warm lobster meat, covered by melted butter and piled on a buttery toasted bun. With just a few simple ingredients you can bring the fresh flavors of summer to your home.
INGREDIENTS:
1 ½-2 pounds lobster tail and claw meat, cooked or uncooked
▢1 stick of unsalted butter
▢2 cloves garlic, minced
▢2 tablespoons chives, diced
▢1-2 teaspoons salt
▢½ teaspoon black pepper
▢1 teaspoon paprika
▢Hot dog buns for serving
▢Lemon wedges for serving
👩🏻🍳CHEF TIPS
Buy cold water lobsters or Maine lobsters. Cold-water lobsters are the best for tender claw meat.
Overcooked lobster meat is dry and rubbery. We want tender and sweet lobster meat.
A good rule of thumb is to steam lobsters at 8 minutes per pound. Add 3 minutes per pound for each additional pound.
If you have leftover lobster meat, store it in the fridge for 3-4 days in an airtight container.
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