There are two definitive types of lobster rolls: the Maine Style and the Connecticut Style. One is drenched in mayonnaise, the other is covered in drawn butter. For this recipe, Connecticut style wins— the combination of butter, lobster, and caviar is hard to beat.
4 Brioche Hot Dog Rolls
2 Steamed Lobsters (1 - 2 lbs each)
1 Stick Unsalted Butter
Old Bay Seasoning
Salt and Pepper
1 tbsp Lemon Juice
50 gram ROE Caviar
- Remove meat from steamed lobster and set aside.
- In a medium sauce pan, melt butter and lemon juice over medium-low heat. To avoid cloudy butter, you may clarify the butter prior to using it in the pan. Simply microwave the entire stick of butter until it is fully melted and spoon out the foam. You can store the butter in the fridge until needed.
- Once butter and lemon mixture is fully melted, add lobster meat and sprinkle Old Bay seasoning on top. Warm for a minute or two, but not too long or the texture will become chewy. Remove pan from heat and place the lobster meat in a bowl to prevent from overcooking.
- Toast your brioche roll— for the quintessential New England roll look, cut the front and the sides and butter the exterior before placing on a grill or in a warm pan.
- Spoon the lobster meat into the center of the roll, then drizzle butter lemon mixture from pan on top.
- Sprinkle with fresh chives and then top with caviar. For 2-4 rolls, a 50 gram tin will be the perfect amount.