Connecticut-Style Lobster Rolls

Simple yet incredibly rewarding, these sandwich rolls are packed with tender, juicy lobster meat tossed in warm butter and a hint of fresh lemon juice. Unlike its Maine counterpart (which is served cold) a Connecticut-style lobster roll is served warm and without any mayonnaise. While the butter doesn’t cook long enough to become brown butter, it develops fragrant, nutty notes that enhance the lobster’s natural sweetness. A light, brioche-style hot dog bun or a soft, classic hot dog bun works best, gently cradling the warm lobster for the perfect bite.

What’s the best way to kill a live lobster?

Using a sharp knife is a quick and humane way to kill a live lobster. Take your lobster, and place it belly down on a work surface. Press the tip of the knife in the crack on the head slightly behind the eyes, and press down firmly and quickly in one swift motion.

Notes from the Food & Wine Test Kitchen

It’s crucial to source lobsters from a reliable supplier. If you don’t have local access to high-quality lobsters, you can order live lobsters shipped from sources like Luke’s Lobster or Four Star Seafood. To store live lobsters, keep them chilled in the refrigerator, preferably in an open container. Cover them with clean, damp paper to keep them moist, but do not submerge them in water. Generally, it’s best to cook live lobsters within 24 to 48 hours upon receiving them.