This lobster roll, on the other hand, is Connecticut style. That means absolutely no mayo in sight, just melted butter and some chives for freshness. We think this version really lets the lobster take center stage so, crustacean lovers, this is the sandwich for you.
No matter which way you like your lobster rolls, you can put your own spin on them. If a mayo-based version is your main squeeze try folding in a spoonful of Dijon, Old Bay seasoning or a drizzle of toasted sesame oil. You could leave out the celery or add pickled jalapeños for kick. You could even tuck a few potato chips in alongside the lobster salad for added crunch. If you’re a butter lover try this version: brown the butter first and let it cool slightly before folding in the cooked lobster. Add a little lemon and a smattering of flaky salt and you may never make eyes at another sandwich again. Any version works with a dash of hot sauce, just don’t forget the lemon!
Have you made this yet? Let us know how it went in the comments below!
0 HOURS 15 MINS
0 HOURS 30 MINS
- 3 (12-oz.) lobster tails, steamed, meat removed and chopped (3 c.)
- 1/4 c. butter, divided
- 4 split-top hot dog buns
- 2 tbsp. freshly chopped chives
- Kosher salt
- Freshly ground black pepper
- Lemon wedges, for serving
- Step 1
- Melt 2 tablespoons of butter and brush all over cut sides of hot dog buns. Heat a large skillet on medium heat and add buns, cut side down. (You may have to do this in batches.) Let toast until golden, 1 to 2 minutes.
- Step 2
- When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and cook, stirring constantly to coat lobster with butter. Remove when lobster is completely coated in butter and warmed through, 3 to 4 minutes. Season with salt and pepper.
- Step 3
- Fill toasted buns with lobster and garnish with chives. Serve with lemon wedges on the side for squeezing.