Connecticut Style Lobster Rolls

What is a Connecticut Style Hot Lobster Roll?

The first hot lobster sandwich was served on a sandwich roll.  The split-top hot dog bun, popularized by the Howard Johnson chain of restaurants, eventually became the most popular bun for Connecticut-style hot lobster rolls. Yet a trip along the Connecticut coast will show that lobster shacks make their own variation of the lobster roll through their choice of bread.

Bread for Hot Lobster Rolls

The classic Connecticut-style lobster roll is typically made with a split-top hot dog bun. But there are two other types of bread that are used: hamburger buns and grinder rolls.

Hamburger Bun Lobster Rolls

Using hamburger buns for lobster rolls may seem messy, but there’s only about four ounces (1/4 pound) of lobster meat per roll.   One way to fit the lobster meat onto a hamburger bun is to pack it into a ramekin and then flip it onto the bun.

Lobster on a Grinder Roll

People in the United States enjoy sandwiches known as hoagies, subs, heroes, and grinders. They’re pretty much the same sandwiches but with different names. In Connecticut, these sandwiches are called grinders. Lobster rolls on a grinder are another popular way to eat hot lobster rolls.

Would You Like That Grilled or Toasted?

Whether the lobster roll is made on a New England-style hot dog bun, a grinder, or burger bun, one thing they have in common is they must be grilled or toasted. Connecticut lobster rolls are generally toasted on a grill top, but they can also be done over an open flame. If you’re making hot lobster rolls at home, heat up an iron pan on low heat, melt butter in it then toast the bread on one side.  Toasting the bread will help keep the bread from becoming soggy from the butter. A grinder roll is a great choice for a hot lobster roll if it’s packed with a half pound or more of lobster meat.  But some may feel that so much bread may get in the way of the lobster. A New England hot dog bun or a burger bun is ideal for warm lobster rolls because they don’t overwhelm the sandwich with their texture or flavor.   The simplicity of these two kinds of buns works to highlight the sublime flavor of the lobster.  Most lobster shacks seem to regard lobster as the star of the show, the bread as the stage and butter as the spotlight. That’s why there’s no mayonnaise or other spices because they get in the way of the hot buttered lobster taste. Some places in Connecticut make their lobster rolls with a squeeze of lemon juice. But in general, it’s all about lobster, butter, and a bun.

The Classic Connecticut Lobster Roll

If you were to name one version of the hot lobster as the classic, it’s the one made on a split-top bun. But don’t let that get in the way of enjoying the variations, because there is no one way to make a hot lobster roll in Connecticut. As long as it has fresh warm lobster, butter, and a bun then it’s a genuine Connecticut lobster roll.