The dish to eat in Mystic · United States
Hot buttered lobster roll
Photo: Han Zheng, cc by-sa 2.0, via Wikimedia Commons · source
.jpg){kind=link}
Warm lobster meat tossed in melted butter on a toasted split-top bun, the Connecticut way, with no mayonnaise..
Connecticut serves its lobster roll hot and buttered. Abbott's in Noank sells it as its best-seller, and Mystic restaurants from Red 36 to Off the Hook have their own take.
Where to eat it: the best three in Mystic
Abbott's Lobster in the Rough
NoankOrder: The hot buttered lobster roll
The best-seller at Connecticut's best-known shack.
Red 36
Washington Street, MysticOrder: The lobster roll on the deck
A water-view deck over the marina.
Off the Hook
West Main Street, MysticOrder: The lobster flight
Three half rolls: hot butter and chives, lemon aioli, and tempura with spicy mayo.
All three are on Chef Amazing’s list The best hot buttered lobster roll in Mystic, which you can save and take with you.
Tell Chef when, and he emails you this hot buttered lobster roll recipe the Sunday before your trip, with the place in Mystic that makes the best one. Learn it at home, then eat the real thing and compare.
Cook it at home: Connecticut hot buttered lobster roll
The lobster is steamed, cooled for two minutes so it can be handled, then warmed in butter that never boils. The bun is toasted in butter until golden. Keep every component hot and assemble at the last minute.
Pans and tools
- Large pot with a rack and lid
- Kitchen shears
- Heavy knife
- Small saucepan
- Wide skillet
- Bowl for ice water
You’ll need
- 4 live lobsters, about 1 1/4 lb (570 g) each, for about 1 lb (450 g) of meat
- 1 cup (240 ml) water, plus 1 tbsp (18 g) sea salt for the pot
- 8 tbsp (115 g) unsalted butter for the lobster, plus 4 tbsp (57 g) for the buns
- 4 split-top hot dog buns, ideally New England style
- 1 tbsp finely cut chives
- 1 lemon, cut in wedges
- Flaky salt
- Potato chips or pickles, to serve
Steps
- Put the water and salt in a large pot with a rack and bring to a hard boil over high heat, about 6 minutes. Add the lobsters head first, cover and steam for 13 minutes, until the shells are bright red.
- Lift the lobsters into a bowl of ice water for 2 minutes so the meat firms up and is easy to pull. Do not leave it longer or it will cool through.
- Twist off the claws and tails. Crack the claws and knuckles with the back of a heavy knife, and cut the tail shell along the underside with kitchen shears. Remove the meat in one piece and pull out the dark vein from the tail.
- Cut the tail in 3/4-inch (2 cm) pieces and leave the knuckle and claw meat in larger chunks. You should have about 1 lb (450 g).
- Melt the 8 tbsp (115 g) butter in a small pan over the lowest heat until just melted, about 3 minutes. It should be hot to the touch but not bubbling, around 140 F (60 C).
- Add the lobster to the butter, turn it gently and warm for 2 to 3 minutes until hot through. Take off the heat, season with flaky salt and keep it covered.
- Melt 1 tbsp (14 g) butter in a wide pan over medium heat. Toast each bun on both flat sides, 2 minutes a side, until deep golden. Repeat with the other buns.
- Fill each bun with a quarter of the lobster and spoon over a little of the butter. Scatter chives and serve at once with a lemon wedge.
Warm the lobster in butter, not boiling butter. High heat makes it rubbery.
No live lobster: use 1 lb (450 g) cooked meat from a good fish counter and warm it the same way.
Leave out the mayonnaise. The Connecticut roll is all butter.
Contains: ['shellfish', 'gluten', 'dairy'].
Follow Chef on Pinterest for the dish in every city.
More in Mystic
The dish in every cityWhere to eat in MysticPicked October 2026 from what locals, food writers and the city’s own guides agree on. Places change; confirm hours before you go.
Chef Amazing · Will Travel for Food · Mystic · The dish in every city