Connecticut Lobster Rolls


by: Paula B.

Unlike the Maine cold lobster roll that uses mayonnaise as a binder, the Connecticut version uses only butter and lemon to dress the warm lobster meat.


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serves: 6

1 1/4 lb freshly-picked lobster meat (tail and claw)

6 Grinder or hot dog rolls

3 tbsp salted butter, melted

Fresh Lemon

Nutrition Facts
Connecticut Lobster Rolls

Servings Per Recipe: 6

Amount per Serving

Calories: 229

  • Total Fat: 8.1 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 135.5 mg
  • Sodium: 669.3 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 0.1 g
  • Protein: 19 g

how is this calculated?

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1.  Take lobster meat and warm (sauté in a pan.)

2.  Take a roll, cut out the center, and toast on a grill.

3.  When completely toasted, take the hot lobster meat and spread on top of the cut roll.

4.  Ladle melted butter over the meat.

5.  Squeeze fresh lemon juice over roll.

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