Connecticut Lobster Rolls
Downloadable recipe card: here
Serves: 4
Total time:
What You'll Need
1 lb cooked lobster meat (from about 2 steamed lobsters)
2 tbs mayonnaise
4 split-top buns
4 tbs butter
2 tbs finely chopped fresh dill
2 tbs finely chopped pickled shallots
Kosher salt
1 head Bibb lettuce, leaves separated
1 lemon, cut into wedges
How to Make
Preheat your oven to 200°F.
First, prep the lobster.
Bring a large pot of water to a rolling boil. Add the salt and stir to dissolve. Add the lobster tails. Cook until the shells are bright red and the meat is opaque white (4–5 oz tails: 5–6 minutes 6–8 oz tails: 7–9 minutes 10–12 oz tails: 10–12 minutes) Remove the tails from the water. Let them rest for 2 minutes. Cut the lobster meat into large, bite-sized chunks, about 1–2 inches. Keep it covered and warm.
Next, make your dilly mayo and toast the buns.
Mix together mayo and chopped dill with lemon to taste. Spread a thin layer of mayonnaise on the outside of each bun. Heat a skillet over medium-low heat and toast the buns until golden brown on both sides, about 1–2 minutes per side. Transfer to the oven to stay warm while you prepare the filling.
Now let's butter the lobster.
Melt the butter in a large skillet over medium-low heat. Add the lobster meat and gently toss until warmed through and coated in butter. Turn off the heat and stir in the pickled shallots, and a pinch of kosher salt.
Assemble the rolls.
Spread additional mayo on toasted buns. Line each toasted bun with Bibb lettuce. Divide the warm lobster mixture among the buns and serve immediately.
Enjoy!
