Maine and Connecticut Style Lobster Rolls
Follow these instructions to prepare both the cold, mayonnaise-based Maine style and the hot, butter-based Connecticut style lobster rolls.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Lunch
- Method: No-Bake/Light Sauté
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 lb cooked lobster meat, chilled and roughly chopped
- 1/4 cup mayonnaise (for Maine style)
- 2 tablespoons melted unsalted butter (for Connecticut style)
- 1 stalk celery, finely minced (optional, for Maine style)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 top-split hot dog buns (brioche recommended)
- 2 tablespoons unsalted butter, softened (for toasting buns)
Instructions
- Prepare the lobster meat: If using whole cooked lobster, extract all meat from the claws, knuckles, and tail. Chop the meat into bite-sized pieces.
- For Maine Style (Cold): In a medium bowl, combine the chilled lobster meat, mayonnaise, lemon juice, celery (if using), salt, and pepper. Mix gently until the meat is lightly coated. Do not overmix.
- For Connecticut Style (Hot): In a small saucepan, gently melt 2 tablespoons of butter over low heat. Add the lobster meat to the pan and toss gently until the meat is just warmed through. Remove from heat immediately.
- Prepare the buns: Spread the softened butter thinly on the outside surfaces of the four buns.
- Toast the buns: Heat a large skillet or griddle over medium heat. Place the buns cut-side down on the skillet and toast until golden brown and crisp, about 1 to 2 minutes per side.
- Assemble the Maine Roll: Spoon the cold lobster salad mixture evenly into two toasted buns.
- Assemble the Connecticut Roll: Spoon the warm, buttered lobster meat evenly into the other two toasted buns.
- Serve immediately.
Notes
- Use fresh lobster meat for the best flavor, but high-quality frozen, thawed meat works well.
- For the Connecticut style, use clarified butter if you prefer a cleaner coating without milk solids.
- The key difference is temperature and binder: Maine uses cold mayo; Connecticut uses warm butter.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 28
- Cholesterol: 180
