Lobster Rolls Two Ways

Classic lobster rolls made two ways: chilled Maine-style with mayo and warm Connecticut-style with butter. Fresh and easy seafood recipe.

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Prep Time 15

Cook Time 5

Ingredients

1 pound cooked lobster meat chopped
4 split-top hot dog buns
4 tablespoons unsalted butter melted
¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons celery finely diced
1 tablespoon fresh chives chopped
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a bowl, combine lobster meat, mayonnaise, lemon juice, celery, chives, salt, and black pepper. Stir gently until coated. Chill for 15–20 minutes. Brush buns with melted butter and toast in a skillet until golden. Fill buns with chilled lobster mixture and serve immediately.
For Connecticut-Style:
Warm lobster meat gently in a skillet over low heat. Pour melted butter over lobster and toss until evenly coated. Toast buns with butter in a skillet until golden. Fill buns with warm buttered lobster and serve immediately.

Notes

Use high-quality fresh lobster for best flavor. Do not overheat lobster to prevent toughness. Toast buns for added texture and structure. Serve immediately for best results.