Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) cooked lobster meat, cut into 1-inch chunks
- 4 New England–style split-top hot dog buns
- Unsalted butter, 5 tbsp total (3 tbsp for dressing, 2 tbsp for toasting)
- 1 medium lemon (1 tbsp juice + 1/2 tsp zest)
- 3 tbsp mayonnaise (if making lemon‑mayo version)
- 1/4 tsp kosher salt + pinch of black pepper
- 2 tbsp finely snipped chives
- Lemon wedges and flaky sea salt (optional)
Do This
- 1. Pat lobster dry; cut into 1-inch pieces.
- 2. Make one dressing: Lemon-butter (melt 3 tbsp butter + 1 tbsp lemon juice + zest + pinch salt) or Lemon‑mayo (whisk 3 tbsp mayo + 1 tbsp lemon juice + zest + pinch salt, pepper).
- 3. Butter bun sides with 2 tbsp softened butter; griddle over medium heat (or 350°F griddle) 1–2 minutes per side until golden.
- 4. Toss lobster lightly with chosen dressing. For butter style, warm in the skillet 30–60 seconds—do not simmer.
- 5. Divide lobster among buns; mound generously.
- 6. Dust with chives; finish with lemon wedge and a pinch of flaky sea salt. Serve immediately.
Why You’ll Love This Recipe
- True New England simplicity: sweet lobster, warm butter or bright lemon‑mayo, and a perfectly toasted split-top bun.
- Fast and doable at home—20 minutes from start to first bite.
- Clear, flexible method for either warm butter (Connecticut-style) or cool mayo (Maine-style).
- Restaurant-quality texture with approachable, step-by-step guidance.
Grocery List
- Produce: 1 lemon, fresh chives
- Dairy: Unsalted butter
- Pantry: 1 lb cooked lobster meat (seafood counter), mayonnaise, New England split-top hot dog buns, kosher salt, black pepper
Full Ingredients
Lobster & Buns
- 1 lb (450 g) cooked lobster meat, cut into 1 to 1 1/2-inch pieces (claw and knuckle meat preferred for tenderness)
- 4 New England–style split-top hot dog buns
- 2 tbsp unsalted butter, softened (for toasting buns)
- 2 tbsp finely snipped chives, for garnish
- Lemon wedges and flaky sea salt, for serving (optional)
Lemon-Butter Dressing (Warm, Connecticut-Style)
- 3 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- Pinch of black pepper (optional)
Lemon-Mayo Dressing (Cool, Maine-Style)
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1/2 tsp Dijon mustard (optional, for subtle tang)
- 1/8 tsp kosher salt
- Pinch of black pepper
Step-by-Step Instructions
Step 1: Prep the lobster
Pat the cooked lobster meat dry with paper towels to remove excess moisture—this helps the dressing cling. Cut any large pieces into 1 to 1 1/2-inch chunks so each bite is generous but manageable. Keep chilled while you prepare the dressing and buns.
Step 2: Make your dressing (choose one)
For Lemon-Butter: In a small saucepan or skillet over low heat, melt 3 tbsp butter with 1 tbsp lemon juice, zest, and a pinch of salt. Keep warm (do not simmer) so the butter stays fluid and fragrant.
For Lemon-Mayo: In a small bowl, whisk mayonnaise, lemon juice, zest, Dijon (if using), salt, and pepper until smooth. Refrigerate until needed.
Step 3: Toast the buns to golden perfection
Spread 2 tbsp softened butter on the flat exterior sides of the split-top buns. Heat a skillet or griddle over medium heat (or 350°F on an electric griddle). Toast buns 1–2 minutes per side until deeply golden with crisp edges. Optionally warm the inner cut face for 15–30 seconds.
Step 4: Dress the lobster lightly
For Lemon-Butter (warm): Add lobster to the warm butter in the skillet and stir gently for 30–60 seconds just until the meat is glossy and barely warmed through. Do not boil—the goal is sheen, not cooking.
For Lemon-Mayo (cool): Fold the lobster with the lemon‑mayo until lightly coated; use just enough dressing to gloss the meat without weighing it down (you may have 1–2 tsp left over).
Step 5: Fill the buns
Divide the dressed lobster among the buns, mounding the meat so it peeks over the top. Pack it snugly so it doesn’t tumble out on the first bite.
Step 6: Finish and serve
Dust generously with finely snipped chives. Add a small pinch of flaky sea salt and a squeeze of lemon to taste. Serve immediately while the buns are warm and the lobster is at peak texture.
Pro Tips
- Use the right bun: New England split-top buns have flat sides that griddle beautifully and hold fillings upright.
- Keep it dry: Blot lobster well so the dressing clings and the rolls don’t get soggy.
- Don’t overwork: Fold the lobster gently to preserve large, succulent pieces.
- Warm, not hot: If using butter, heat only enough to gloss the meat—overheating can toughen lobster.
- Starting with live lobster? Steam 2 lobsters (about 1 1/4 lb each) over rapidly boiling water for 9–11 minutes, cool, pick the meat, and proceed. You’ll net about 1 lb cooked meat.
Variations
- Brown-Butter Lemon: Brown the butter until nutty, then add lemon juice to stop the cooking. Toss quickly with lobster for a toasty twist.
- Herb Lift: Add a pinch of minced tarragon or parsley to the chives for a delicate, aromatic finish.
- Lightly Spicy: Add a pinch of Aleppo pepper or sweet paprika to the lemon‑mayo for color and gentle warmth.
Storage & Make-Ahead
Cooked, undressed lobster can be refrigerated in an airtight container for up to 2 days. Mix the lemon‑mayo dressing up to 24 hours ahead and keep chilled; melt the lemon‑butter just before serving. Toast buns right before assembly for the best crunch. Assembled rolls are best eaten immediately; if needed, store dressed lobster (without buns) up to 1 day and assemble just before serving.
Nutrition (per serving)
Approximate per roll: 390–430 calories; 25–30 g fat; 26 g protein; 26–30 g carbohydrates; 780–920 mg sodium. Warm lemon‑butter style trends toward the higher end; lemon‑mayo toward the lower end. Values will vary with bun size and exact amounts of dressing used.
