Hot Buttered Lobster Roll and Butter
This hot buttered lobster roll features generous chunks of tender lobster meat on a toasted bun, distinguished by its melted butter and jam-packed filling that defines the Connecticut-style preparation.
This hot buttered lobster roll features generous chunks of tender lobster meat on a toasted bun, distinguished by its melted butter and jam-packed filling that defines the Connecticut-style preparation.
Store cooked lobster meat in an airtight container in the refrigerator for up to 2 days; assemble rolls fresh to order for best texture.
Hot buttered lobster rolls use warm lobster meat tossed with melted butter on a toasted bun, while cold lobster salad rolls combine chilled lobster with mayo-based dressing.
Butter the bun generously and toast it in a skillet or on a griddle until golden and crispy on the cut sides, about 1-2 minutes per side.
The lobster meat should be warm when combined with melted butter and placed on the bun for optimal flavor and texture.
Use a soft, hinged top-split bun that can hold the generous filling without falling apart; New England-style split-top buns are traditional.
Prepare cooked lobster meat in advance, but assemble the roll just before serving to keep the bun from becoming soggy.
