Hot Lobster Roll

This Connecticut-style hot lobster roll recipe is packed full of fresh lobster that has been tossed in lemon cilantro butter. Say hello to lobster happiness.

Who doesn’t love a soft, delicious roll, filled to the brim with sweet and buttery lobster?

These hot lobster rolls are super easy to make and even easier to eat.

How easy, you ask? Your local grocery store can steam the lobsters for you, at no extra cost! 

And if you want to take it a step further, you can even purchase pre-picked lobster that has already been steamed and the shells picked clean; for a premium price, of course. 

It’s fresh summertime in a roll, made super fast and easy, so you can get to eating and enjoying them.

Trust me, you’re going to love these hot lobster rolls.

Ingredients for a hot lobster roll

• Lobster – The star of the show! Lobster is sweet and tender.
• Salted butter – I used salted butter here to really help balance and bring out the flavors of both the butter and the lobster.
• Cilantro – A fresh and green herbaceous flavor.
• Lemon – Fruity and citrusy, lemon brings a freshness that complements the lobster.
• New England split-top buns – These buns have a lot of surface area on the sides, so they can get extra toasty. If you can’t find them, you can take a regular hot dog bun and trim the sides down. 

Hot or cold lobster rolls?

These hot lobster rolls are also known as Connecticut style.

That means that they are served hot, with lots of melted, delicious butter. 

The alternative lobster roll is called “Maine” style.

Those are prepared using cold lobster meat, mixed with mayonnaise and sometimes celery.

It’s more like a lobster salad if you will. 

Hot or cold, you simply can’t go wrong with lobster rolls!

How to steam a lobster

So let’s say you didn’t get your lobster steamed by your local fishmonger. 

How do you steam a lobster at home?

It’s super easy!

First, take a large stock pot that has a tight-fitting lid, and add about 2 inches of water to the bottom.

Next, bring the water to a simmer and immediately add the lobsters to the pot.

Cover with the lid, and let cook for about 8 minutes (for 1 lb) up to 11 minutes (for 2 lbs). 

After the time is up, remove the lobsters, and voila!

Cooked lobster!

Using a different type of butter

For this recipe, I wanted to bring in a little extra flavor by making homemade cilantro and lemon butter.

However, if you’re not a fan of cilantro you can opt to leave it out or use a different herb in its place.

The lemon helps bring a brightness to the dish so I think it works really even if you opt to not include the cilantro.

I used salted butter for this recipe as it will be the only salt added to the dish.

Storage and leftovers

I only like to make as much as I need for this recipe.

However, you could steam your lobster up to 2 days in advance. 

Steam the lobster as directed, pick out all of the meat and store it in an airtight container in your refrigerator. 

Alternatively, you can freeze your freshly steamed lobster meat!

Steam as before, pick out all of the meat and store in a vacuum-sealed, or freezer-safe zip-top bag. These will keep in your freezer for up to 2 months!

More seafood recipes

• Craving some tuna? Try my Tuna Poke Bowl.
• Looking for a crispy treat? Try my Air Fryer Crab Cakes.
• Want something low-carb? Try my Garlic Shrimp Pesto Zoodles.
• Love Asian flavors? Try my Crispy Shrimp Fried Rice.