Connecticut Lobster Roll Recipe – No mayo

two connecticut style lobster rolls on a plate garnished with lemon wedges

The Connecticut lobster roll is a famous New England tradition made from tender and juicy lobster meat dripping in hot butter. It sits on a grilled brioche split-top bun and is topped with fresh herbs and a squeeze of lemon. Serve with a bowl of classic New England clam chowder!




  • 1 pound lobster meat – claw, knuckle and tail meat
  • 4 tablespoons kosher salt
  • 8 tablespoons salted butter + 2 tablespoons for grilling the buns
  • 1/2 teaspoon fresh chopped tarragon
  • 1/2 teaspoon fresh chopped parsley
  • 1 teaspoon fresh chopped chives
  • pinch black pepper
  • 4 split-top hot dog rolls (brioche preferred)
  • 1 fresh lemon, wedged


  1. Fill a large stockpot with water and 4 tablespoons of salt. Bring the pot to a boil and lower the lobsters into the water. Boil them for 14 minutes. Once they’re fully cooked and bright red in color, place them in a bowl of ice water.
  2. Separate the tails and claws from the lobster. Use a sharp pair of kitchen shears to cut vertically along the along the front and back of the lobster’s tail. Remove the meat from the tails and set aside. 
  3. Use a nut cracker to break open the claws and knuckles. Set aside with the tail meat.
  4. Using a kitchen knife, chop the lobster meat up into chunks and place in a mixing bowl.
  5. Melt 3 tablespoons of butter in a cast iron skillet or griddle. Grill the buns for 1-2 minutes on each side. Keep them in a warm oven (170°F) while you prepare the filling.
  6. Cut the remaining stick of butter in half and place both halves in a clean skillet. Melt the butter over medium-low heat. Once the butter melts, add the chopped parsley and tarragon. Add the lobster meat to the pan and toss until the lobster is warm throughout. Cut the flame and add black pepper to taste.
  7. Divide the lobster meat between the 4 buns and top each lobster roll with fresh chives and a squeeze of fresh lemon. Serve with extra melted butter and lemon wedges on the side.


  • Lobster can be boiled ahead of time and stored in the refrigerator overnight.
  • Toss the lobster meat in melted herb butter and assemble the rolls right before serving.
  • Store any leftover lobster meat in the refrigerator for up to 2 days and reheat in a hot skillet

Keywords: Lobster, seafood, shellfish, New England, Connecticut, roll