Connecticut-Style Butter Lobster Roll

The Connecticut lobster roll is the hot, buttered counterpart to Maine's cold mayo version — and devotees of both styles argue their case with equal passion. In Connecticut, warm picked lobster meat is tossed in clarified butter, piled into a split-top hot dog bun toasted in more butter, and served with nothing more than a squeeze of lemon. Pure and unapologetic.

Serves: 4

Ingredients

• 2 live lobsters, 700g (1 1/2 lb) each, or 450g (1 lb) picked lobster meat
• 115g (4 oz / 1 stick) unsalted butter, clarified
• 1/2 tsp fine sea salt
• 1/4 tsp white pepper
• 4 split-top hot dog buns
• 2 tbsp (30g) unsalted butter, softened, for buns
• 1 lemon, quartered
• 1 tbsp fresh chives, finely snipped

Instructions

1. If cooking live lobsters: bring a large pot of heavily salted water to a rolling boil. Plunge lobsters headfirst, cover, and cook 11-12 minutes. Transfer to a tray to cool 10 minutes. Pick all claw, knuckle, and tail meat into large chunks — do not shred.
2. Clarify butter: melt butter in a small saucepan over low heat until foam rises; skim foam and pour off golden liquid, leaving milky solids behind.
3. Warm clarified butter in a wide skillet over medium-low heat. Add lobster meat and toss gently to coat and warm through, about 2-3 minutes. Season with salt and white pepper. Do not let it sizzle aggressively — you are warming, not frying.
4. Toast buns: heat a griddle or cast-iron pan over medium heat. Butter the flat sides of each bun generously with softened butter. Press flat-side down onto griddle until deep golden, about 2 minutes.
5. Fill each bun with a generous pile of warm buttered lobster. Scatter chives on top. Serve immediately with lemon quarters and potato chips alongside.

Cook's Notes: Clarified butter is key — whole butter's milk solids can separate and make the roll greasy. For the most authentic experience, seek out split-top New England-style buns, which are toasted on their flat sides rather than the curved crust.