I made the dreamiest lunch at the lake house this weekend and just had to share it with you! Meet your new obsession: the Connecticut Lobster Roll, aka a warm lobster roll.

I’ve been on a real lobster roll kick lately ever since discovering the JUICIEST frozen lobster meat that makes prep easy as can be. Just thaw it overnight in the fridge and it’s ready to go. I made cold lobster rolls all summer long but decided to try my hand at a warm lobster roll and we could not have loved this more.

Now lobster is a splurge – it’s certainly more than a sandwich – but this recipe costs about $15 per person, which is about half the price of a lobster roll at any restaurant where I live and way less expensive than serving steak.

So if you’re looking to jazz up a Sunday, I highly recommend making this easy, elegant dish! It takes about five minutes to make and couldn’t be more impressive.

Connecticut Lobster Rolls

4 brioche buns
5 Tbsp butter, divided
1 pound cooked lobster meat
1 medium lemon (plus additional for serving)
1/2 cup finely diced celery
Salt, pepper to taste
1/2 Tbsp fresh Italian parsley

1. Zest lemon and set the zest aside.
2. Melt 2 Tbsp butter in a large skillet. Toast the sides of brioche buns just until golden, 1-2 minutes per side. Set on serving plates.
3. Add 3 Tbsp butter to the skillet, then add finely diced celery and lobster meat. Season with salt and pepper and stir just until heated through.
4. Remove from heat and squeeze with the juice from the lemon. Toss with fresh parsley. Divide the lobster mixture evenly in the toasted buns and serve with lemon wedges. Pour the remaining liquid from the pan in a small pitcher and pour that lemony-buttery goodness on the rolls as you eat them. Yum!

Make your own magic,

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