Connecticut Style Lobster Rolls
I have a confession to make. This is my first lobster roll ever. EVER. Before getting started, I did a little
research online googling and people are very passionate about lobstah rolls. There seems to be a lot of “discussion” about the “right” way to make one. Passionate fussing discussions. From what I gathered there is the Maine Lobster Roll that includes mayo and celery and then there is the Connecticut lobster roll which is butter based. Since I’m not a huge fan of mayo (GASP much to my family’s chagrin) I took the butter road. You’re not surprised are you?
Not just any butter the Land O’Lakes Butter with Olive Oil & Sea Salt road. Have you seen this new butter from Land O’Lakes? Oh sweet Mamma. It combines olive oil and sea salt into one butter-riffic package. It’s brilliant. It’s time saving and me and the Larry the Lobstah here couldn’t get enough.
To make MY Connecticut-esque (in case the Lobstah Roll police are reading wink wink) Lobster Roll you’ll need just 3 ingredients and about 10 minutes. You can do that right?
- Lobstah – Pick one up from your fish monger and have them steam it right there for you.
- Buttah – Land O’Lakes Butter with Olive Oil & Sea Salt – melted to liquid gold perfection.
- Rolls – now there’s a lot of debate about rolls. I couldn’t bear to put lobster on a hot dog bun. It seemed wrong.Very wrong so I went with a more elegant Bolillio bun. I say use what you like.
All that’s left to do is dismember the lobstah (save those shells and make a lobster stock, ah the sauce you can make with that – swoon) and give the meat a rough chop. Then for the liquid gold.
And napkins, you’ll need a few of those too!
Disclosure: I received payment from LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own
- Cut a slit down down of bolillos bread rolls. Toast bread.
- Remove lobster meat from shell and roughly chop.
- Equally distribute lobster meat between rolls. Top with melted butter.