These warm and buttery lobster rolls are the best take on our favorite connecticut-style lobster rolls! So rich and decadent, perfect for a summer meal with an icy beer or chilled glass of wine!
We have reached the pinnacle of summer with my perfect buttery lobster rolls!
Seriously does it GET any better than this?! Look at those buttery chunks of lobster! The fresh herbs, lemon, the buttery bread!
I could eat this every single day for the rest of the season.
You may remember a few years ago when we went to Maine and basically took ourselves on a lobster roll tour for four days. I mean, we ate so many lobster rolls that I was fearful for my cholesterol when we returned from that trip. We waited in line after line and tried all the best places.
Totally worth it.
Both Eddie and I are definitely connecticut-style lobster roll people. We love the lobster drenched in butter on a warm (and sometimes toasty?) brioche bun. The best ones we had were at Eventide and I’m pretty sure they actually use brown butter. Which was absolutely INSANE. SO, so so good.
And since that trip, I’ve been making lobster rolls at home at least once a summer.
I mean… YUM.
I love to use claw meat because it’s my favorite – and then a mix of lobster tails too. I know that most lobster roll recipes used steamed meat, but I prefer to cook mine in butter! It only needs to be in the pan for a few minutes, which ensures that it is so tender and soft and not overcooked,
Then comes lots of melted butter, some fresh herbs, a spritz of lemon and… that’s it.