Lobster Roll (Connecticut-Style)

This recipe for Lobster Roll is mayonnaise-free and features warm, buttery chunks of lobster on a lightly toasted split-top bun. Serve with a side of potato chips for the ultimate seaside-inspired lunch.

Course Lunch, Main Course

Cuisine American, Canadian

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 166kcal

Author Michelle

Ingredients

2 tablespoon butter
2 teaspoon lemon juice
salt and ground black pepper to your taste
4 oz cooked lobster meat divided
2 split-top hot dog buns
handful shredded lettuce

Instructions

Make the lobster mixture:

In a small saucepan, heat up the unsalted butter, until melted.
Add in lemon juice and stir to combine.
Season with salt and black pepper.
Add in the cooked lobster meat and lightly toss to coat and combine.

Toast the buns:

Heat up a frying pan over medium heat.
Add 1 tablespoon of butter and place the hot dog buns on its side, lightly toasting until golden in color.
Flip and toast the other side.
Remove buns from the pan.

Assemble:

If the hot dog bun is not already split, cut the topside of the bun with a sharp serrated knife -- take care not to cut entirely through the bun.
Tuck in a handful of shredded lettuce.
Pile on the warm, buttery lobster meat.
Squeeze a little extra lemon juice over the lobster and serve immediately, with a side of potato chips.

Nutrition