Best 3 Connecticut Style Lobster Roll Recipes
**Lobster Rolls, A Taste of New England:**
Originating from the shores of Connecticut, the iconic lobster roll has become a culinary emblem of New England's seafood heritage. These delectable rolls, brimming with succulent lobster meat, are a harmonious blend of sweet and savory flavors, encased in a toasted, buttered bun. While the classic Connecticut-style lobster roll reigns supreme, variations from Maine and Rhode Island offer unique takes on this timeless dish. This comprehensive guide presents a trio of recipes, each capturing the essence of these regional variations, allowing you to savor the diverse culinary interpretations of the beloved lobster roll. Dive into the rich history and indulge in the delectable nuances that make this dish a New England treasure.
CONNECTICUT-STYLE LOBSTER ROLL
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.
Provided by Sarah Caron
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
- Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm.
- Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler.
- Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CONNECTICUT LOBSTER ROLLS
Summer is when lobster is most abundant and least expensive, so I wanted to create a dish that utilized this elegant ingredient without messing around with it too much. The beauty of this lobster roll is that it lets the taste of fresh summer lobster meat shine. Too often, lobster rolls are made with overcooked lobster meat that's been drowned in mayo. Here, the lobster meat is par-cooked, then finished in melted butter, so it's perfectly done. Just a kiss of mayo with mustard won't overpower the purity and succulence of the lobster.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.
- In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.
- Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.
- Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.
- To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.
CONNECTICUT LOBSTER ROLL
This 3-ingredient meal showcases the flavors of fresh lobster simply seasoned with melted Land O'Lakes Butter with Olive and Sea Salt.
Provided by Paula Jones
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- To steam lobster, fill Dutch oven or stockpot one-third full with water. Heat to boiling. Plunge lobster headfirst into water. Cover; return to boiling. Reduce heat to low. Simmer 10 to 12 minutes or until lobster turns bright red; drain.
- Meanwhile, split rolls; toast under broiler or in toaster oven.
- Remove lobster meat from shell and roughly chop. Divide lobster meat evenly among toasted rolls; drizzle with melted butter.
Nutrition Facts : ServingSize 1 Serving
Tips for Making the Best Connecticut-Style Lobster Roll:
- Use fresh, high-quality lobster meat: The quality of the lobster meat is the most important factor in making a great lobster roll. Make sure to use fresh, cooked lobster meat that is free of any shell or cartilage.
- Use a light, buttery bread roll: The bread roll should be light and airy, so that it doesn't overpower the lobster meat. A classic New England-style hot dog bun is a perfect choice.
- Do not overstuff the roll: A lobster roll should be filled with lobster meat, but it should not be so overstuffed that it's difficult to eat. Aim for a filling-to-bread ratio of about 2:1.
- Use a light, creamy sauce: A lobster roll should have just enough sauce to add flavor and moisture, but it should not be so saucy that it's soggy. A simple combination of mayonnaise, lemon juice, and chopped celery is a classic choice.
- Serve the lobster roll immediately: Lobster rolls are best enjoyed fresh, so don't make them ahead of time. Serve them as soon as they are assembled.
Conclusion:
The Connecticut-style lobster roll is a classic New England dish that is simple to make and always a crowd-pleaser. By following these tips, you can make the best lobster roll possible. So next time you're in the mood for a delicious and iconic seafood dish, give the Connecticut-style lobster roll a try. You won't be disappointed!
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