My Chef-Husband Just Taught Me the Best Way to Make a Lobster Roll and My Summers Are Forever Changed

Few things are more synonymous with summer than lobster rolls , especially if you live on the East Coast . Maine has their version: cold creamy lobster salad dressed in mayo and green crunchies (think scallions , chives, celery ). Then there's Connecticut's warm lobster roll —what some lobster roll fans believe is the superior style because its simple melted butter dressing lets the lobster meat shine.

I love both and my preference depends on the day and my cravings. My husband, on the other hand, is the chef of Elm restaurant in New Cannan, CT, and a warm lobster roll lover through and through.

"I love butter-poached lobster all by itself, so this one has always been an easy decision to make," he tells me when I ask him why he loves a Connecticut-style lobster roll over its coastal counterpart from Maine. "It also takes a little more finesse to execute, which I find more rewarding when you get a good one."

That's a valid point, though I would have assumed assembling the chilled lobster salad roll with far more ingredients was a bit trickier to pull off, but more on that later.

Given that there are only a few more weeks of summer left ( le sigh ), I asked him how to make the warm, buttered lobster roll he's perfected over the last 20 years. Fun fact: one of Luke's most famous riffs on the summertime sandwich was a $160 lobster roll with gold flakes and caviar he put on the menu when he was Executive Chef at New York's BLT Fish in 2014.

This version is far more modest, far easier to execute and far better—lobster rolls don't need to be that fancy, they need to be good. So, without further ado, here are my chef-husband's tried-and-true tips for making a restaurant-worthy, Connecticut-style lobster roll at home.

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The #1 Trick to Making the Best Connecticut-Style Lobster Roll at Home

According to my chef husband, it's all about the ingredients. "Fresh lobster (not frozen claw meat), a good brioche or potato hot dog roll and lots of butter for warming," is essential, he tells me.

At Elm, Luke also garnishes his rolls with two more game-changing ingredients: arugula and a crisp strip of bacon. This move has earned him a spot on several "best of Connecticut" lobster roll lists and although I'm slightly biased I have to admit these additions make his lobster roll stand out from the competition.

A warm bun, warm buttered lobster and a warm piece of bacon with every bite? Plus some peppery greens for freshness? What could be better than that? Answer: Not a whole lot.

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How to Make the Best Connecticut-Style Lobster Roll

First, what you'll need:

• 4 oz. fresh Atlantic lobster meat (tail, claws and knuckles)
• 1/2 pound (2 sticks) salted butter
• 1 lemon
• 1 brioche hotdog bun
• 1 tablespoon mayonnaise (Luke uses Duke's, which we suggest using if you can find it)
• 1/2 cup arugula leaves
• 1 slice of crispy bacon (optional, but strongly encouraged)

I already know what you're thinking: This is supposed to be a CT-style lobster roll recipe—what's up with the mayo? Don't worry, it's for the rolls.

Luke begins by toasting the hot dog bun on all sides in a pan with a big pat of butter. While the bun is toasting, he heats the remaining butter in a medium saucepan just until it's warm and bubbling.

Next, he adds the juice of half the lemon and the lobster meat to the sauce pot and reduces the heat to low.

Once the buns are nice and toasty and the perfect golden brown hue, he spreads the mayonnaise inside the crease of the bun and lines it with a handful of fresh arugula leaves. See! No mayo-y lobster salad here.

Once the lobster meat is warm—not hot—he spoons the meat directly onto the bed of arugula and then he drizzles the entire lobster roll with a little more of the warm butter. Hey, if you're going to do it right, you have to do it right with butter.

In the words of former Parade food editor Julia Child , "Don't be afraid of butter . With enough butter , anything is good.”

For the final step, he spritzes the roll with the remaining lemon wedge and garnishes it with a crisp bacon slice.

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What People Get Wrong When Making Lobster Rolls at Home

If you're trying to go the homemade lobster roll route, heed Luke's advice and don't overcook your lobster, which can make the meat rubbery and flavorless.

Luke also warns against using frozen or processed lobster, which can sometimes contain additives and preservatives. "Sometimes you can find a fish market that is processing lobster on sight, but there is nothing fresher than doing it yourself," he tells me.

As for his foolproof method for cooking lobsters for lobster rolls, he says to plunge the crustaceans into boiling water for 8-10 minutes, then immediately deshell them and cut them into bite-size pieces.

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What to Serve With Connecticut-Style Lobster Rolls

If you plan on serving lobster rolls as part of a summertime spread, Luke likes to round out the meal with a side of potato chips, french fries, corn on the cob, heirloom tomato salad or summer squash skewers.

As for beverages, he can't tuck into a roll without a chilled glass of rosè or white wine. "Sancerre goes great with a lobster roll on a warm day, but my favorites are white Burgundies, such as Meursault and Puligny-Montrachet!"

More Connecticut Lobster Rolls Worth Trying

Although Luke's lobster roll is by far my favorite in Connecticut, I would be remiss not to mention a few more spots for A+ lobster rolls in the state. This is where we go when we want to sample the best of the best.

Guilford Lobster Pound is Luke's pick for a true CT winner. "They shuck the lobsters right off their boat and poach them in a basket of warm butter at a makeshift kitchen right on the dock," he says, adding that they serve their rolls with a bag of Lays potato chips for a classic combo.

I have to agree, I have big love for GLP—especially for their signature lobster roll that you can order with a side of hot lobster bisque as a dipping sauce.

We're also fans of Lobster Landing on the water in Clinton, CT. It's a no-frills, yet perfectly executed, lobster roll in the cutest setting.

Coming in strong at #3 is Clam Castle , a roadside seafood shack in Madison, CT, which happens to be celebrity chef (and CT resident) Jacques Pépin's favorite. Although their warm lobster roll is a total winner, our order always includes their lobster grilled cheese, which is by far the star of the menu here.

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