Connecticut-Style Lobster Roll

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Connecticut-Style Lobster Roll
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  • Prep 10 min
  • Total 10 min
  • Servings 4
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Just four ingredients are needed to whip up these authentic-tasting lobster rolls, which will have you feeling as though you're dining beachside, no matter where you are.
By Sarah Caron
Updated Apr 16, 2012


  • 2 tablespoons good-quality butter
  • 1 lb cooked lobster meat, chopped
  • 4 New England-style hot dog buns, split
  • Coarse sea salt to taste


  • 1
    In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
  • 2
    Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm.
  • 3
    Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler.
  • 4
    Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    New England-style hot dog buns have bread exposed on the sides. Look for them with other packaged hot dog buns and sandwich bread at the grocery store. In a pinch, use regular hot dog buns.
  • tip 2
    Serve with lemon wedges, if desired.


Nutrition Facts are not available for this recipe
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