Connecticut lobster roll recipe with just 6 ingredients! Buttery, lemony, warm lobster rolls that will make your heart SING.
- 4 frozen or fresh lobster tails (no need to thaw)
- ½ stick butter (salted if you’ve got it)
- 1 tablespoon lemon juice, plus lemon wedges for serving
- ½ teaspoon kosher salt
- Black pepper
- 2-3 split top brioche buns, or nice hot dog buns
- Bring a medium pot of water to a boil. Add the lobster tails and boil for 3-5 minutes (shorter for fresh, longer for frozen), until the lobster shells are bright pink. The lobster may not be cooked all the way through; that’s OK.
- Let the lobster tails cool until you can handle them, then use scissors to cut through the top and bottom of the shell. Use your fingers to remove as much of the lobster meat as you can, and roughly chop any very large pieces of lobster.
- Preheat a skillet to medium heat with the butter. When the butter melts and foams, add the lemon juice, lobster, salt, and several grinds of pepper. Turn the heat OFF, and toss the lobster in the butter mixture for about a minute to warm through and finish cooking if necessary.
- Spoon the lobster mixture into rolls and serve with extra lemon wedges. YUM.
I portion about 1.5 lobster tails per person for generous lobster rolls. One lobster tail per person can certainly get you by, though.
Optional add-ins: 1 tablespoon or so of finely chopped celery and/or fresh herbs would be lovely here, although the plain lemon butter version is really special in its simplicity.
Don't fuss about the buns, even regular hot dog buns are delicious here! I toast mine about half the time; totally depends on your preference.
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