Equipment
Ingredients
Main Ingredients
- 200 g cooked lobster meat, cut into large bite-sized chunks
- 60 g salted butter, divided use, room temperature
- 2 split-top hot dog buns
- 5 ml lemon juice, freshly squeezed
- 2 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 436 kcal
- Protein
- 22 g
- Carbohydrates
- 14 g
- Fat
- 26 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 614 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 211 mg
- Potassium
- 275 mg
- Calcium
- 135 mg
- Iron
- 1.0 mg
- Magnesium
- 44 mg
- Phosphorus
- 193 mg
- Zinc
- 4.1 mg
- Vitamin A
- 213 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 1.8 mg
- Folate
- 12 mcg
- Water
- 85 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the cooked lobster meat into substantial, bite-sized chunks to ensure a meaty, luxurious bite.
Brush the flat, crustless outer sides of the split-top buns evenly with 20 grams of the softened salted butter.
Heat a heavy skillet over medium heat. Place the buns buttered side down and toast for 2 minutes per side until deeply golden brown and crisp.
In a small saucepan, gently melt the remaining 40 grams of salted butter over medium-low heat until bubbling slightly, reaching approximately 85 C/185 F.
Add the prepared lobster chunks to the warm melted butter. Gently toss and heat for 2 minutes just until the lobster is warmed through. Do not let the butter boil or the lobster will become rubbery.
Remove the saucepan from the heat immediately. Stir in the freshly squeezed lemon juice to gently brighten the rich butter.
Divide the warmed, buttery lobster meat evenly between the toasted buns. Drizzle any residual warm butter from the pan over the top and garnish with finely chopped fresh chives.
Chef's Notes
- For the ultimate flavor and texture, seek out fresh claw and knuckle meat, which tends to be sweeter and more tender than the tail.
- New England split-top buns are crucial because their flat sides toast perfectly in a skillet, creating a necessary textural contrast to the soft lobster.
- Using high-quality cultured salted butter adds a subtle tang and deeper richness that elevates this minimalist five-ingredient recipe.
Storage
Reheating: Not recommended. Eat immediately upon assembly.
Troubleshooting
Lobster meat is rubbery and tough
Cause: Boiling the butter or heating the precooked lobster for too long
Fix: Cannot be fixed
Prevention: Keep stovetop heat at medium-low and remove the saucepan from the stove immediately once the lobster is warmed through
Buns are greasy rather than crisp
Cause: Skillet was not hot enough before adding the buns, causing the bread to absorb the butter without toasting
Fix: Increase heat slightly and continue toasting until the exterior crisps up
Prevention: Ensure the heavy skillet is fully preheated over medium heat before placing the buttered buns inside
Cultural Context
Originating in Milford, Connecticut in the 1920s, the warm, butter-drenched lobster roll is the older, richer sibling to the cold, mayonnaise-dressed Maine variety. It remains the preferred style for purists who want absolutely nothing to mask the delicate, oceanic sweetness of fresh local lobster.
