Connecticut Lobster Rolls

Connecticut Lobster Rolls by

The Real Deal



  • 2 lobster tails
  • ½ cup unsalted butter
  • 1 garlic clove, minced
  • ¼ cup fresh chives, chopped
  • 3 tbsp. fresh dill, chopped
  • ½ lemon, juiced
  • 2 split-top brioche hot dog buns
  • lemon wedges, for spritzing
  • kosher salt and pepper


  1. Heat 2 tbsp. of the butter in a large skillet over medium-low heat. Chop the lobster meat into large chunks. Add the lobster meat along with the garlic. Cook, stirring occasionally, until the lobster is bright pink, opaque, and cooked through.
  2. While the lobster is cooking, melt the remaining butter in a saucepan over low heat. Brush the brioche buns with butter and warm them for a few minutes in the oven.
  3. In a large bowl, combine the cooked lobster with a pinch of big salt and pepper, plus all of the remaining melted butter, chives, and fresh dill. Add in the juice from ½ lemon and toss. Taste and season with more salt and pepper if needed.
  4. Divide the buttery lobster between 4 or 6 brioche buns. Serve with lemons for spritzing and potato chips.