Summer in New England would not be complete without lobster rolls. You can get lobster rolls today at everything from fancy restaurants to food trucks on the street, but this delicious crustacean wasn’t always so common or well-known.
A lot of the time, we think of Maine as the place where everything lobster came from, but that’s not true. We’ll talk about the history of lobster and show you how the Maine lobster roll and the Connecticut lobster roll are different. There are also some tasty lobster recipes that you should try this summer, whether you make them with or without the roll.
The Delectable Connecticut-Style Lobster Roll – A Buttery New England Classic
Lobster rolls are a quintessential taste of summer in New England, featuring succulent lobster meat tucked into a grilled bun. While the chilled Maine-style lobster roll may be more widely known, the Connecticut-style hot lobster roll is a delicious regional variant that deserves equal attention With its rich dose of melted butter and warm, pillowy bread, the Connecticut lobster roll offers indulgence and comfort with every bite
In this article, we’ll dive into everything that makes the Connecticut or “CT” style lobster roll special, from its origins to key ingredients to tips for making it at home Once you learn about the history and prep behind this butter-loaded sandwich, you’ll be eager to take a big bite out of a CT-style lobster roll!
The History of the Connecticut Lobster Roll
The lobster roll traces its origins to Connecticut, first served at Perry’s restaurant in Milford in 1929. The early version featured heated lobster salad made with drawn butter on a toasted bun. As the sandwich grew in popularity along the Connecticut shoreline, restaurants swapped out regular sandwich bread for sturdier rolls that could absorb all the melted butter without getting soggy.
While Milford stake’s its claim on inventing the lobster roll, places like Red’s Lobster Pot in Norwalk, Connecticut also gained fame for their takes on hot buttered lobster rolls in the subsequent decades. The Connecticut-style roll became a signature menu item at countless seafood shacks and restaurants across the state.
How Is the CT Lobster Roll Different from Maine?
As lobster rolls proliferated throughout New England, Maine put its own unique spin on the sandwich. The Maine-style lobster roll features cold lobster salad made with mayonnaise, served on a toasted, buttered hot dog bun. This contrasts with the hot, butter-drenched lobster salad of the Connecticut roll.
The contrasts go beyond temperature and condiments. Connecticut rolls highlight the natural sweetness of the lobster with butter as the sole accompaniment. Maine-style rolls use celery and lemon juice to add crunch and acidity. The textures also differ, with hot CT rolls yielding a softer, more tender mouthfeel.
Ultimately, both versions have devotees passionate about their choice. The Maine vs. Connecticut debate comes down to personal preference for hot or cold sandwiches and butter-soaked or mayo-coated lobster.
Essential Ingredients for Connecticut Lobster Rolls
A CT-style lobster roll keeps things simple, with just a few components needed to bring this sandwich together:
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Lobster meat – Opt for knuckle and tail meat for the best texture. Pre-cooked frozen lobster makes prep easy.
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Unsalted butter – Use real butter, not margarine, for full richness.
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Lemon juice – Just a squeeze adds brightness. Avoid bottled lemon juice.
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Hot dog buns – The classic choice, top-split for easy toasting. New England-style rolls also work well.
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Salt and pepper – For seasoning the lobster meat.
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Paprika – Optional for subtle smokiness.
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Parsley – Fresh chopped parsley adds a pop of color and flavor.
That’s really all you need for an authentic CT-style lobster roll. The simplicity allows the sweet lobster flavor to take center stage.
Step-by-Step Guide to Making Connecticut Lobster Rolls at Home
With quality ingredients and a few easy steps, you can make restaurant-worthy Connecticut lobster rolls at home:
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Thaw frozen lobster tail meat overnight in the refrigerator. Fresh lobster works too if you have access to it.
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Heat up melted butter in a skillet until foamy but not brown.
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Add lobster pieces to the skillet and sauté for 2-3 minutes until heated through.
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Season the lobster with lemon juice, salt, pepper, and paprika if desired.
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Split and lightly toast hot dog buns on the skillet until warm and golden brown.
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Add lobster salad to the toasted buns and dress with more melted butter.
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Garnish with parsley and enjoy immediately for the best texture.
Pro Cooking Tips for CT Lobster Rolls
Taking your Connecticut lobster rolls to the next level? Keep these expert tips in mind:
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Use clarified butter for an even richer depth of flavor.
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Toast the buns well for a satisfying crunch to contrast the soft interior.
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Don’t overcook the lobster or it will become rubbery. 2-3 minutes is perfect.
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Serve with plenty of napkins – these rolls are deliciously messy!
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Accompany with classic sides like potato chips, coleslaw, and dill pickles.
The Signature Taste of Connecticut Lobster Rolls
When you dig into a hot Connecticut lobster roll, you’ll immediately notice the copious amounts of melted butter saturating the meat. Each bite of the lobster salad delivers a surge of rich, creamy butter flavor.
The butter does double duty by gently cooking the lobster while instantly coating your palate with its silky mouthfeel. This pairs beautifully with the natural sweetness of the tender lobster meat. A hint of lemon brightens up the butter’s richness.
The split hot dog bun also stands out here, soaking up the butter while retaining a pleasant toasty crunch. This contrast of textures between the soft interior and crisp exterior encapsulates the indulgent spirit of the CT lobster roll.
Serving Up the Ultimate CT Lobster Roll Experience
To round out your Connecticut-style feast, here are some tasty sides to accompany the lobster rolls:
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Cape Cod potato chips – Salty, crispy chips are classic.
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Coleslaw – Cool, creamy cabbage salad balances the richness.
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Corn on the cob – The sweetness enhances the lobster flavor.
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Watermelon slices – Juicy fruit to help cleanse the palate.
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Whoopie pies – For dessert, enjoy a New England classic.
Don’t forget plenty of napkins and wet wipes – these rolls are messy in the best way! Enjoying Connecticut lobster rolls is a hands-on eating experience.
The Takeaway on CT Lobster Rolls
From its origins in coastal seafood shacks to its signature butter-soaked lobster salad, Connecticut rolls offer a uniquely decadent take on this New England specialty. The contrast of hot, juicy lobster and crisp buttered bun encapsulates summer indulgence.
While lobster rolls have spread far beyond Connecticut, the classic hot, buttery version remains a cherished regional tradition. Making mouthwatering Connecticut-style lobster rolls at home is easy with fresh lobster, real butter, and split-top hot dog buns.
So next time lobster rolls are on the menu, save room for the Connecticut style! Embrace the delicious mess and let melted butter drench your tastebuds with each gratifying bite. The CT lobster roll’s uncomplicated ingredients allow the natural sweetness of lobster to shine through. This butter-loaded twist on a New England classic deserves a place of honor in any seafood lover’s rotation.
Lobster – From Garbage Food to Gourmet Cuisine
Lobster wasn’t always viewed as a pricey, high-profile protein from the sea. In the 1600s, there was no need for lobster boats because there were so many lobsters that they would wash up on the shore of New England in huge piles of claws. Some people called lobsters the “cockroaches of the sea,” and while they were sometimes eaten, they were seen as low-class food and were usually given to servants, prisoners, or used as garden fertilizer.
The reputation of lobster started shifting in the late 1800s with the introduction of the railroad. Onboard chefs started serving lobster to people from inland states who didn’t know its reputation and thought it was a tasty new thing. They wanted more of it, and they were willing to pay. Slowly, the low-class reputation started to change, and by the 1950s, lobster was known as a tasty, healthy, and pricey seafood dish. There was a lot of demand for lobster, and the lobstering business was booming. Chefs started trying new ways to cook lobster. One of the most long-lasting modes of preparation was none other than the lobster roll.
The first lobster roll was invented in the 1920s, at a little restaurant called Perry’s in Milford, Connecticut. The original iteration consisted of hot grilled lobster, soaked in butter, and served on white bread. The bread got soggy very quickly, so a thicker French roll was used instead. It could soak up all the buttery goodness without making a mess. Soon, the trend spread, and the lobster roll craze was born.
Today, the Connecticut-style lobster roll is a common food in all of New England. It can be found with mayonnaise, fresh-cracked pepper, celery, chives, lettuce, or other toppings. But if the lobster is served hot, you know it’s the Connecticut-style version. For a new take on this classic dish, try this Hot Buttered Lobster Roll, which is made with cold-cracked lobster to make sure it is always fresh and tasty.
While the first lobster roll was created in Connecticut, the dish was perfected on the Maine seacoast, known for its bountiful harvests of lobster. The Maine-style lobster roll features cooked lobster, which is served cold either in fresh chunks or pre-prepared as a lobster salad. The bread, which is often a hot dog bun, is split, buttered, and toasted. Hard traditionalists will tell you that a Maine lobster roll is a toasted bun filled with lobster, and nothing but lobster. But many recipes, like this Classic New England Lobster Roll, will lean in the direction of a lobster salad, mixing the cold hunks of lobster meat with mayonnaise, celery, lemon juice, salt, and pepper, before serving with a few leaves of fresh lettuce.