The BEST Hot Lobster Rolls

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.

buttered hot lobster roll with chives


 

Of course, this makes for some tension as both claim to be “the best lobster rolls”. Much like crab cake debates in Maryland, you really pick sides when you declare which you prefer.

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.

overhead of hot lobster rolls with salad and lobster claw

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.

side view of hot buttered lobster roll

Delicious Lobster Roll Ingredients

The actual ingredients of a hot lobster rolls recipe are up for much debate and every restaurant will claim to be “the best” and have some minor variations. The cardinal rule of lobster salad is to NOT SKIMP ON THE FRESH LOBSTER MEAT.

bowl of lobster tossed with butter and chives

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.

You will also need:

  • Lemon Zest– I love citrus with buttery dishes and also seafood. It brightens my world! You can also spritz your finished sandwich with fresh lemon, but adding just a small amount of zest to the butter will really lighten those flavors too. You can use lemon juice, but it will separate from the butter giving you pockets of citrus.
  • Chives- Chives are used to garnish and add a light onion flavor, but not so much that the lobster isn’t the star of the show.
  • Butter– I use salted butter in my hot lobster rolls so I don’t have to add more salt. One thing to note is that you can use clarified butter or ghee or just regular. Clarified butter is seen to be the purest form and more authentic, but it does add an extra step and time. If you do use unsalted butter, add a pinch of Kosher salt to the mix, but only a pinch, it should accentuate the flavor of the lobster, no overpower.

Some folks also like using paprika, either smoked or regular, but I don’t find it necessary.

overhead of hot lobster roll

Lobster Meat

You can certainly buy lobster tails and just steam them and then chop. Better yet, you can get the fish monger (or meat counter guy) to steam them for you. Or you can go the cheaper route, which is to steam a whole lobster yourself. But now you need to know how to pick the meat.

lobster claws with drawn butter

I used 1 cup lobster meat in this sandwich which came from a 1 1/2 pound lobster at $18/pound. Just to give some reference. You can use 1 lobster for every 2 rolls, but they won’t be piled nearly as high as the one pictured.

hot lobster roll and and cold lobster roll
Hot Lobster Roll and Cold Lobster Roll

How to Remove Meat From a Lobster

Before you get started making your hot lobster rolls, know that there will be water and there will be mess. Have some paper towels ready and be in a work space that can stand to get a little dirty, like a large cutting board. You can steam your own or get a cooked lobster at the store.

  1. Twist off large claws, set aside. 
  2. Twist off the tail. It should remove easily with just a little wrist action- no special tools needed. You now have 4 large pieces- the body, tail and two claws. 
lobster in four pieces
  1. I like to start with the tail because this is the largest piece of whole meat. Place the tail with bottom side down, smooth, pretty side up. Using both hands, squish the bottom, thinner shell together.

It will collapse easily and the top of the shell should easily remove from the meat leaving you will a whole piece of tail meat. If you notice a lot of black- that is the intestine and can be removed. 

  1. Next, the claws, because they also carry a good amount of meat. And that’s what you want for your hot lobster rolls. Wiggle smaller hinged portion of each claw to separate. It usually comes out with a tendon and sometimes meat.

Break open claws using a cracking tool, cracking 1 side and then flipping them to crack other side, and remove meat. You might need to use a pick, skewer or fork to get smaller pieces. 

meat removed from a lobster claw
  1. Now, the legs. The least amount of meat is in the legs and some folks don’t even bother, but real lobster lovers leave no meat behind. The larger legs that were attached to the claws have the most bang for your buck, so start there.

Break open each knuckle and wiggle out as much meat as you can, poking through with a skewer or seafood fork. If you are at home, you can roll smaller legs with a rolling pins and the meat will push out the end. 

legs and head from a lobster
  1. Lastly, the body. Many will toss the body aside and I don’t blame you. Sometimes you’ll hit the jackpot and other times you’ll get nothing. The body is also great to keep if you plan to make a seafood stock

This is kind of like picking blue crabs, avoid the feathery looking pieces on the side, these are the lungs and inedible. Looks between the little cartilage lined pieces on the side and you might find pockets of meat, great for adding to your lobster rolls!

hot lobster roll for Pinterest

More recipes that use lobster:

A lobster on a table

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close up lobster tail with garlic butter sauce

Grilled Lobster Tail Recipe (How to Grill Lobster Tails)

4.48 from 19 votes
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Crab Stuffed Lobster Tails is the ideal dinner for a special occasion. You won't believe how easy they are to make and how good they are! #lobsterrecipes #stuffedlobstertails www.savoryexperiments.com

Stuffed Lobster Tail

4.34 from 39 votes
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close up of hot lobster roll for pinterest
overhead of hot lobster roll

Hot Lobster Roll

4.91 from 10 votes
Perfect for a light lunch or dinner and served on a split top bun, the BEST Hot Lobster Rolls are a regional dish popular dish from Connecticut!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

  • 1 1/2 pound whole lobster , cooked and meat removed and roughly chopped*
  • 1/2 cup butter
  • 2 teaspoons chives
  • 1/2 teaspoon lemon zest
  • 2 split top buns

Instructions

  • In a small saucepan, heat butter until melted. Add lemon zest.
  • Toss chopped lobster meat in the melted butter and toss well to coat.
  • Transfer to rolls.
  • Top with 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

*About 1 cup lobster meat. 

Nutrition

Calories: 599 kcal, Carbohydrates: 21 g, Protein: 20 g, Fat: 48 g, Saturated Fat: 30 g, Cholesterol: 243 mg, Sodium: 1021 mg, Potassium: 244 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1462 IU, Vitamin C: 2 mg, Calcium: 167 mg, Iron: 2 mg
Author: Jessica Formicola
Calories: 599
Course: Main Course, Main Dish
Cuisine: American
Keyword: cold lobster roll, hot lobster roll
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
buttered hot lobster for a lobster roll
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 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.

  2. 5 stars
    I love this lobster roll recipe! Easy, delicious, and a perfect lunch or dinner for the warmer weather.

  3. 5 stars
    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 🙂