Juicy Lobster Rolls
Nothing screams summer quite like juicy lobster rolls. They’re meaty, buttery and loaded with flavor. Made from six simple ingredients, these juicy lobster rolls come together in under 30 minutes. Perfect for cookouts or a delicious weeknight meal. This Connecticut lobster roll recipe is insanely delicious.
About this recipe
It is common for Maine lobster rolls to be served chilled and lightly coated in a mayonnaise dressing. The dressing normally includes, mayonnaise, tarragon, celery, and onions. The lobster pieces are coated in the dressing and then loaded into a bun. However, this lobster roll recipe is Connecticut style. Which means, it does not have the mayonnaise dressing and the lobster meat is served warm. Tossed together with simple, fresh ingredients this sandwich is buttery, warm and delicious. Both styles of lobster rolls are fabulous, I just prefer the Connecticut style a bit more.
When prepping the lobster add the tails to boiling water and cook the lobster for about 8-10 minutes. Once they are a bright red color, remove them from the water using tongs. Let the tails cool before you crack the shells and remove the meat. I used two 6 ounce lobster tails for this recipe.
This recipe calls for 12 ounces of lobster meat. That is enough meat to make two lobster rolls. You will want about 6 ounces of lobster meat per sandwich. I also recommend using two split top hotdog buns. The split top buns are perfect because you can butter the sides and toast the buns in a pan. This give you an extra layer of texture and flavor thats hard to resist.
Store any leftovers in an airtight container int he refrigerator for three to four days. Add leftover lobster meat to salads, sandwiches or wraps. To heat, add the lobster meat to a skillet with a touch of butter. Microwaving can cause the lobster to get rubbery. Looking for more delicious sandwich ideas? Try my plant-based reuben sandwich or my breaded chicken cutlet sandwich.
Juicy Lobster Rolls
- 12 ounces lobster meat , 2, six ounce tails
- 2 tablespoons butter
- 2 teaspoons garlic , minced, about 1-2 cloves
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon Italian parsley, chopped fresh parsley
- ¼ teaspoon salt
- 2 hotdog buns , split top, buttered and toasted in a pan
- pasta pot to cook lobsters
- saute pan
- Boil water and add the lobster tails. Cook until the tails are bright red in color or for about 8 – 10 minutes.
- Remove the tails from the water using tongs and let the lobster cool. You can even run it under cold water to help it cool off more quickly.
- Gently crack the shells and remove the meat, cut the meat into bite size pieces.
- In a sauté pan add the butter, garlic, and lemon zest. Let it simmer over medium / low heat for a few minutes. You do not want the butter to brown so keep a close watch.
- Next, add the cubed lobster meat, lemon juice, and a pinch of salt. Toss everything together until the lobster is coated in the butter, lemon zest & juice, garlic and salt. I like my lobster meat to be a little crispy on the outside, so I let it cook in the pan for about 3-4 minutes. But since the meat is already cooked this will come together very quickly. Turn off the heat and set aside.
- Butter the sides of your split top hotdog buns and let it brown in a pan. Once toasted on the outside, load in the warm lobster meat. Serve with a slice of fresh lemon and enjoy! You can also add some fresh chopped parsley or fresh chopped cilantro for some extra flavor!