A Connecticut Culinary Detour

Other Cuisines

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Connecticuter cuisine falls within the broader culinary tradition of New England. It has strong ties to England and is rich in seafood and diary products, and prefers baking to frying as a cooking method. Connecticut cuisine has further been influenced by the Irish and Italian immigrants who settled there.

Connecticut has its own version of many American classics, including pizza, hamburgers (which Connectiuter steam) and ice cream, as well as more seafood oriented specialties like clam pie.

For my quick sojourn into Connecticuter cuisine, this is the recipe I made:

Connecticut Lobster Rolls
Connecticut Lobster Rolls

I'm one of those rare people who does not like lobster but my husband is a big fan. He had had lobster rolls before, but never a Connecticut lobster roll, that is, one served with a lemon butter. He is now a devotee.

I was happy how easy it was to make these rolls. I don't tend to prepare lunch because it's too much trouble, but this was almost as quick as microwaving leftovers. I used 2 5-oz lobster tails, but he would have preferred more meat. Next time (when they're on sale again), I'll use 3. While that might seem extravagant, it's not more expensive than a lunch at a restaurant nowadays. I used a brioche hamburger bun, because that's what I could find at the market, but Connecticut rolls are usually served in hot-dog shaped rolls. It doesn't make a difference flavor wise, of course.


Connecticut Lobster Rolls


Per roll

  • 2 - 3 lobster tails
  • 1 brioche or hot dog bun
  • 3 - 4 Tbsp butter
  • Kosher salt & fresh ground pepper to taste
  • 1 Tbsp lemon juice
  • lemon wedge, for serving


Bring a pot of water to boil, add lobster tails and cook for 3 minutes if fresh or 5 minutes if frozen. Remove and let cool.

Once cool, cut the top and bottom of the lobster sells using kitchen shears and remove the lobster meat using your fingers. Set the meat aside and discard the shell (or use for broth).

Lightly toast the bun.

Melt the butter in a skillet. Once melted, add salt and pepper to taste, the lemon juice and the lobster. Turn off heat, and continue cooking, stirring frequently, for about 1 minute. Transfer the lobster to the bun and pour the remaining butter on top of it. Serve with a lemon wedge.

Adapted from Lindsay's recipe at My Therapist Cooks

Cuisines from other states: American, Alabamian, Arizonan,Californian, Connecticuter, Delawarean, Floridian, Hawaiian, Idahoan, Illinoisan, Kansan

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