Hot Lobster Rolls are a regional dish popular dish that originated in Connecticut, but are also seen in Boston. The surrounding area of New England makes a cold lobster roll. These use fresh lobster meat drenched in butter and and stuffed into a split top bun.
Connecticut Style Hot Lobster Roll
While lobsters are generally seen as a fancy meal, lobster rolls are considered casual and lobster salad falls some place in the middle.
Lumpy hot sandwiches, they are served at nearly every restaurant in Connecticut and Boston and even roadside at picnic tables and gas stations.
Contrary to popular belief, they are not simply a lobster salad roll. Lobster salad is creamy and suited for a cold lobster roll.
Recipe Essentials
The actual ingredients of a hot lobster rolls recipe are up for much debate and every recipe is different, this is what I use. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Lobster – The most noticeable ingredient must be lumps of luscious lobster meat. Most salads use the meat from 1 whole lobster. Account for about 1 cup per 1 1/2 pound live lobster. Whether you want to use a chopped up tail or claw meat is up to you. Some grocery stores will have lobster meat cooked and ready to go.
- Lemon zest
- Chives
- Butter
- Split top buns
Make it A Meal
Perfect for a light luncheon or dinner, hot lobster rolls are served on a split top hot dog bun, sometimes called a new England-style bun. There are very specific rolls they are used on that are a cross between white bread and a hot dog roll. These are hard to find outside of New England, so just grab something with a split top or hot dog rolls will do. I like brioche buns.
I like to serve mine with a side of vinegar coleslaw, some potatoes of some sort (usually french fries!) or if it’s a cold winter day, you could also serve with a hot bowl of soup.
Hot Lobster Roll
Equipment
Ingredients
- 1/2 cup butter
- 1/2 teaspoon lemon zest
- 1 1/2 pound whole lobster , cooked and meat removed and roughly chopped*
- 2 teaspoons chives
- 2 split top buns
Instructions
- In a small saucepan over low, heat the 1 1/2 pound whole lobster until melted. Add the 1/2 teaspoon lemon zest.
- Toss the cooked and chopped 1 1/2 pound whole lobster in the melted butter and toss well to coat.
- Transfer the lobster meat to the 2 split top buns.
- Top with the minced 2 teaspoons chives and serve immediately.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Video
Notes
Nutrition
Storage and Freezing
I would store the salad separate from the rolls. Lobster salad needs to be stored in an airtight container in the refrigerator for up to 4 days. Taste for seasonings and stir well before serving. Salads like this start to lose flavor when they sit chilled, so it might need an extra touch of salt or fresh spritz of fresh lemon juice.
Unfortunately I do not recommend freezing mayonnaise based salads. They don’t tend to thaw very well.
More Lobster Recipes
We love recipes that use lobster! Here are some of our favorites that we know you’ll love too.
Thanks for the recipe. I had these at a restaurant, but wanted to make them at home and had never made lobster.
I gave you three stars only because of the sodium content that was in this role I’m assuming most of that came from the salted butter. I myself tried to avoid excess sodium and sugar these days so I am always trying to find ways to cut that out of any recipe I just fine.
Yum! I’ll have to wait til I can get lobsters to work with!
That looks like a perfect weeknight meal..yummy
I’m making this for the weekend, I bet everyone is going to devour it!
I love this lobster roll recipe! Easy, delicious, and a perfect lunch or dinner for the warmer weather.
I’ve only had a lobster roll once since they aren’t as common on the west coast and can not wait to try these at home!! These are going to be a hit- especially for summer time 🙂