The Best Connecticut-Style Lobster Rolls

Served warm and buttered, this classic summer dish is beloved for a reason.

MATT TAYLOR-GROSS

Updated on July 31, 2022

Cookbook author Stacy Adimando buys fresh, live lobster and good-quality buns for the most delicious lobster rolls. For the best possible results, look for live crustaceans from Maine that come with all their claws and antennae intact, and make sure to butter and toast the fresh buns on a griddle before filling and serving. Find all of our favorite lobster recipes here.

Featured in “How to Get Perfect Lobster Rolls Without the Drive to a Seafood Shack.”

Ingredients

3 live Maine lobsters (about 1½ lb. each)
10 black peppercorns
1 bay leaf
1½ tsp. fine sea salt, divided
4 split-top buns, such as hot dog buns
8 Tbsp. unsalted butter
Sweet paprika
8 medium bibb, butter, or Boston lettuce leaves
Finely chopped fresh chives, for garnish

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Instructions

Step 1

To a large pot, add enough water to reach about 1 inch up the sides of the pan. Add the black peppercorns, bay leaf, and 1 teaspoon sea salt, and bring to a boil. Add the lobsters and quickly cover the pot. Cook until the shells are bright red and the meat is just cooked through, about 8 minutes.

Step 2

Remove the lobsters and let cool slightly, then crack open the claws, tails, and knuckles and remove the meat; rinse under warm water as needed to remove any impurities. Cut the meat into 1-inch pieces and reserve. (You can discard the carapaces and shells, or save for stock.)

Step 3

On a large griddle or cast iron skillet over medium heat, spread ½ tablespoon of the butter to thinly coat the cooking surface. Add the buns and cook, turning occasionally, until all sides are lightly toasted, about 4 minutes.

Step 4

In a small pot, melt the remaining butter and stir in ½ teaspoon sea salt and a generous pinch of paprika. Turn off the heat and add the reserved lobster meat; stir to coat.

Step 5

Line each of the rolls with two lettuce leaves. Spoon the lobster among the prepared rolls. Top with more paprika to taste, garnish generously with chives, and serve warm.

To a large pot, add enough water to reach about 1 inch up the sides of the pan. Add the black peppercorns, bay leaf, and 1 teaspoon sea salt, and bring to a boil. Add the lobsters and quickly cover the pot. Cook until the shells are bright red and the meat is just cooked through, about 8 minutes.
Remove the lobsters and let cool slightly, then crack open the claws, tails, and knuckles and remove the meat; rinse under warm water as needed to remove any impurities. Cut the meat into 1-inch pieces and reserve. (You can discard the carapaces and shells, or save for stock.)
On a large griddle or cast iron skillet over medium heat, spread ½ tablespoon of the butter to thinly coat the cooking surface. Add the buns and cook, turning occasionally, until all sides are lightly toasted, about 4 minutes.
In a small pot, melt the remaining butter and stir in ½ teaspoon sea salt and a generous pinch of paprika. Turn off the heat and add the reserved lobster meat; stir to coat.
Line each of the rolls with two lettuce leaves. Spoon the lobster among the prepared rolls. Top with more paprika to taste, garnish generously with chives, and serve warm.