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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.
Hot Lobster Roll
Ingredients
- 2 1-1/2 pound steamed lobsters
- 1 stick, 4 ounces salted butter
- 1/3 cup minced cilantro
- 1/2 lemon zested and juiced
- 4 New England split top buns
Instructions
- Clean lobsters and pick out all the meat. Try to leave the claws whole but give the tail a little chop to break up the meat. Keep the meat cold until ready to use.
- In a small saucepan set over low heat slowly melt the butter.
- Once melted add in cilantro, lemon zest, and lemon zest.
- Add in lobster and let sit over low heat while the lobster slightly warms in the butter.
- While the butter warms lightly toast the outside of the buns in a toaster oven or under the broiler of your oven. You can also lightly oil the outside of the bread and toast it in a pan as well.
- Stuff the lobster into the toasted rolls and drizzle the tops with any leftover butter in the pan.
- Eat the rolls hot with a cold beer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This reminds so much of the time we spent in the northeast when my husband was in the Navy. Cheap lobster everywhere so we had lobster rolls pretty often! And I really like the idea of the lemon and cilantro. Nothing wrong with shaking up a traditional recipe a little bit 🙂
Oh what a way to start the week-end, these look amazing! So nice your husband will help out in the kitchen! Happy week-end!
Sooooo this looks amazing. And that lemon-cilantro butter? I may or may not want to drink it (hint: I do).
I had no idea the grocery store will steam lobsters for you! That is EPIC! I also just found out that the bakery will slice the freshly baked bread for you. I really had no idea…. Love the new table. The photos are so awesome for this!
I would be terrified to make fresh lobster. But if it results in these lobster rolls I might just have to think about it. Your pictures are stunning!!
I seriously love lobster roll. And that butter oh my!
Of COURSE your hubby cleaned the lobster! Isn’t that what these boys are here for anyway?
Jacque-thanks for the tip. Next time I’m home (Westbrook) I’ll drive on over to Clinton.
We just got back from a camping trip in our RV in Maine, and I had whole lobster, or a fresh lobster roll EVERYDAY! But after seeing your pictures of a CT lobster roll (I live in CT) I am again craving lobster! I can’t get enough! Luckily, they are readily available here, but as with everything else, quite pricey. Worth it, though.