Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter) Recipe

These classic lobster rolls feature tender meat dressed with melted butter and lemon juice. Sous vide cooking guarantees exceptional results.

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated July 12, 2023
Closeup of two sous vide Connecticut-style lobster rolls, served on a plate.

Serious Eats / J. Kenji López-Alt

Why This Recipe Works

  • Sous vide lobster comes out with an extra-intense lobster flavor and butteriness built right into the meat, making it perfect for lobster rolls.
  • Toasting buns in butter adds crisp, buttery crunch to each bite.

If you've already experienced the magic ofsous vide lobster, this is the only logical next step. Lobster rolls may not be very fancy, but there's no better way to experience lobster in its briny, sweet, buttery glory than stuffed into a top-split hot dog bun that's been griddled in butter until golden brown.

This version is made in the classic naked style you'll find in Connecticut, dressed with nothing more than a little butter and lemon juice.

May 2017

Recipe Details

Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter) Recipe

Active10 mins
Total10 mins
服务4 lobster rolls

These classic lobster rolls feature tender meat dressed with melted butter and lemon juice. Sous vide cooking guarantees exceptional results.

华体会应用下载

  • 2 tablespoons (30g)unsalted butter

  • 4hot dog buns, preferably top-split (see note)

  • 1recipesous vide lobster

  • Fresh juice of 1 lemon, to taste

  • 1 tablespoon (7g)minced fresh chives

  • Kosher saltand freshly ground black pepper, to taste (optional)

Directions

  1. Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.

  2. Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl and add butter and juices from bag. Season with lemon juice to taste. Add chives and toss to combine. Taste and adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.

Notes

Top-split buns are not widely available outside of New England. If you can't find them, you can use regular hot dog buns with the crust along the sides very carefully sliced off, to expose the soft interior crumb for toasting.

Special Equipment

Immersion circulator

Read More

Nutrition Facts(per serving)
293 Calories
9g Fat
30g Carbs
22g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 293
% Daily Value*
Total Fat9g 12%
Saturated Fat 4g 22%
Cholesterol74mg 25%
Sodium553mg 24%
Total Carbohydrate30g 11%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein22g
Vitamin C 19mg 94%
Calcium 136mg 10%
Iron 3mg 15%
Potassium 244mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes