These Extra Buttery Lobster Rolls Taught Me Some Valuable Lessons

As I was gathering recipes to include in the Connecticut-style side of this massive lobster roll recipe showdown, this recipe from How Sweet Eats really stood out to me. Most Connecticut-style lobster roll recipes have you toss cooked lobster meat in warm butter, but in the How Sweet Eats version raw lobster meat is cooked in butter and then the buttery cooked lobster is tossed with melted butter. Would more butter be the key to a better lobster roll? There was only one way to find out.

Get the recipe: How Sweet Eats’ Favorite Warm & Buttery Lobster Rolls

You’ll need uncooked lobster meat for these rolls, so opt to buy whole lobsters or raw tails. Remove the shells and tear the meat into large pieces. In a medium skillet over medium heat, melt some butter and add the lobster and minced garlic. Cook until the meat turns a bright red, opaque color.

Meanwhile, toast the buns by brushing melted butter on the edges and warming them up in a hot oven. To assemble, mix the cooked lobster with salt, pepper, chives, dill, melted butter, and fresh lemon juice. Divide the lobster mixture among the toasted buns and serve immediately.

I really wanted to love this one, but I have to admit that it wasn’t my favorite. Ultimately, it yielded a well-balanced lobster roll with all the right amounts of butter, lemon juice, and fresh herbs. But something just didn’t quite do it for me.

For starters, I think that cooking the lobster in butter was certainly delicious and I felt that it made for a succulent, tasty lobster roll, however the process of removing the raw lobster meat from the shells was arduous and cumbersome. When lobster is cooked in the shell the meat is much easier to remove.

I was also really excited to add garlic to the lobster roll, as this was somewhat of a nontraditional ingredient. Listen — seafood, butter, and garlic is never a bad idea, but in this instance, it just felt a bit out of place and unnecessary. I am all for a garlic-laden recipe, but I guess I prefer my lobster rolls with a cleaner, less allium-ridden flavor. It wasn’t a deal-breaker, but I don’t think I’d add garlic to a lobster roll again.

My biggest grievance with this roll is the bun, however. This recipe doesn’t call for a split-top bun, and I’m honestly not sure if that’s intentional or not, but split-top buns are absolutely key to a successful lobster roll because they allow you to crisp up the sides while still supporting a hefty filling. Hot dog buns are admittedly easier to find in the store, but my feeling is that if you’re going to make lobster rolls at home, you should prioritize finding a split-top bun.

This recipe taught me a few lobster roll lessons: Steamed or pre-cooked lobster is better than sautéed raw lobster, garlic isn’t necessary, and split-top buns are a non-negotiable.

Overall rating: 8/10