Connecticut Lobster Roll

connecticut lobster roll Entree
Connecticut Lobster Roll
  • Prep 10 min
  • Total 30 min
  • Servings 4

This 3-ingredient meal showcases the flavors of fresh lobster simply seasoned with melted Land O'Lakes Butter with Olive and Sea Salt. MORE+ LESS-

Paula Jones
Updated August 30, 2012


live lobster (1 1/2 lb)
bolillos bread rolls
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted


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  • 1
    To steam lobster, fill Dutch oven or stockpot one-third full with water. Heat to boiling. Plunge lobster headfirst into water. Cover; return to boiling. Reduce heat to low. Simmer 10 to 12 minutes or until lobster turns bright red; drain.
  • 2
    Meanwhile, split rolls; toast under broiler or in toaster oven.
  • 3
    Remove lobster meat from shell and roughly chop. Divide lobster meat evenly among toasted rolls; drizzle with melted butter.

Expert Tips

  • To remove lobster meat, separate the tail from the body by breaking the shell in half where tail and body meet. Cut away membrane on tail to expose meat. Discard the vein that runs through tail near head of lobster. Twist large claws away from body of lobster. Use a nutcracker to break open the claws. Remove meat from claws, tail and body.
  • Bolillos rolls are a Mexican roll with a crisp brown crust and soft chewy interior, similar to a baguette. If your grocery store bakery department doesn’t carry them, you can use another type of crusty sandwich roll.

Nutrition Information

No nutrition information available for this recipe

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