There’s no mayo in these lobster rolls – just buttery lobster meat lightly tossed with lemon juice and served on a toasted bun. A New England staple! Next time try my Lobster Scampi with Cheese Tortellini.
How is it possible that I haven’t done a recipe post on this before? It’s only my all time favorite food: lobster rolls.
Lobster rolls are available most anywhere in New England, but I’m partial to the “Connecticut style” (which is ironic, since I’m in no way partial to Connecticut itself).
No mayo in this beauty – only a hot butter and lemon dressing. Served with Cape Cod chips and a Shipyard Summer, it instantly becomes a quintessential New England meal.
And grill up some corn while you’re at it if you’re still hungry!
Not a fan of beer? Then pair your meal with a white wine.
Just look at that thing.
Overflowing with claw meat.
Glowing in the sunlight.
[wipes away drool]
[passes out]
Sorry… what were we talking about? Oh, right. Lobster rolls.
While we’re on the subject, can we please talk about this freaking adorable bowl I got from Home Goods? IT’S A LOBSTER. And it’s the perfect size to hold my lobster roll.
There was absolutely no way I was not going to get it.
It’s a lobster to hold my lobster.
It’s lobster inception.
I’m going to shut up and get to the point of why you’re here and just give you the recipe already. Or maybe you’re here for lobster food porn. I don’t judge.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Easy “Connecticut Style” Lobster Rolls
Ingredients
- 2 steamed lobsters, at least 1lb each
- 2 tablespoons butter, divided
- 4 New England-style hot dog buns
- The juice of 1 lemon
- Parsley, optional garnish
Instructions
- Remove meat from each lobster shell and place in medium sized bowl.
- In a small sauté pan, melt 1 tablespoon butter.
- Toast each side of the buns until golden brown. Set aside to cool.
- Add remaining butter to pan along with lobster meat. Pour lemon juice over meat and stir to coat for a 2-3 minutes.
- Remove pan from heat and let sit for a minute or two.
- Stuff each bun with prepared lobster and top with parsley. Enjoy!
Nutrition
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Disclaimer: This was not a sponsored post – none of the companies I mention know who I am. I’m just a fan!
Janet
OMG YES!!! I hate when people make it with mayo, it totally ruins the flavor. thank you for this recipe so I can make them the RIGHT WAY!
Leslie Kiszka
Haha, I’m glad you like it! I don’t want to say that making it with mayo is “wrong” per se, but I certainly prefer it this way :)
Janet Cartmel
Hey Leslie, . I have a small café in Georgeville, Quebec, Canada. I have just started making lobster rolls with mayonnaise, sigh. But I just found that they don’t taste Lobstery enough; which is what I want. So I am thinking; what makes seafood sing? Butter and lemon. awesome; thank you for your in put.
Kindest regards, Janet
Leslie Kiszka
Janet, I’m so glad that I could help! That’s exactly why I prefer the lemon and butter dressing on my lobster – it lets the flavor really shine <3