Recipe & Photos by Shadae’ Williams
When the weather warms up, few things capture the essence of summer like a buttery, Connecticut style lobster roll. This recipe keeps it classic and indulgent, featuring tender lobster meat poached in a herby, lemon-infused butter sauce and served warm in homemade brioche buns.
What sets this version apart? The from-scratch brioche rolls using the Cast Iron Enamel Baking Dish! Rich, golden, and pillowy-soft, they elevate every bite and add a handcrafted touch to this seasonal favorite. Perfect for weekend gatherings or an elevated backyard lunch, these rolls are a coastal-inspired favorite that’s all about fresh flavor and handcrafted comfort.
What You'll Need
How to Make Lobster Rolls with Homemade Brioche Buns
Servings: 4 | Prep Time: 2 hours, 45 minutes (bread rising included) | Cook Time: 30 mins | Total Time: 3 hours, 15 minutes
Poaching Water Ingredients
- 2 cups water
- 1 cup white wine
- ½ sliced lemon
- ½ stalk green onion, chopped
- 3 cloves garlic, smashed
- ½ stick butter
- 2 lobsters, 1-1.5 pounds each
Connecticut Style Butter Sauce
- ½ stick butter
- ¼ cup fresh parsley
- 2 tablespoons fresh dill
- 2 teaspoons garlic
- ½ lemon, squeezed juice
- 2 teaspoons Old Bay seasoning
Brioche Rolls (makes 6-8 buns)
- 4 large eggs – 3+1 for egg wash
- 1 ¼ cups whole milk
- 4 cups bread flour
- 2 teaspoons sea salt
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons instant dry yeast (1 packet or 7 grams)
- 7 tablespoons unsalted butter, softened
- 1 tablespoon everything bagel seasoning
Materials
- Enamel-lined cast iron baking pan
- Enamel stock pot
- Cast iron skillet
- Enamelware deep plates
- Enamelware salad plates
Instructions
Make Brioche Rolls
- Warm the milk to a lukewarm temperature. Stir in yeast and let bloom for 5–10 minutes.
- In a large bowl or stand mixer, combine flour, sugar, salt, and the yeast mixture.
- Add 3 eggs and mix until a shaggy dough forms.
- Knead (by hand or mixer) for 6–8 minutes, then gradually add softened butter in chunks, mixing until incorporated.
- Continue kneading until the dough is smooth and slightly sticky.
- Cover and let rise in a warm place for 1.5 to 2 hours, until doubled.
- Divide into 6-8 pieces, shape into logs or rolls, and place on a parchment-lined or oiled Cast Iron Enamel baking dish. Let rise again for 10-15 minutes.
- Brush tops with egg wash, sprinkle with everything bagel seasoning.
- Bake at 375°F for 18–20 minutes or until golden brown. Cool before slicing.
Poach the Lobsters
- In a large pot, combine water, wine, lemon, green onion, garlic, and butter. Bring to a gentle simmer.
- Add lobsters, cover, and poach for 8–10 minutes until the meat is opaque.
- Remove, cool slightly, and extract meat from claws, tails, and knuckles. Chop into large bite-sized chunks.
Make Butter Sauce
- In a skillet, melt butter over medium-low heat.
- Add garlic and sauté until fragrant (about 30 seconds).
- Stir in parsley, dill, lemon juice, and Old Bay seasoning. Warm for 1–2 minutes.
- Add lobster meat to the butter sauce and gently warm for 2–3 minutes, spooning sauce over lobster to coat.
Assemble Rolls
- Split the brioche buns down the center (but not all the way through).
- Lightly toast the inside of each bun in a pan with butter if desired.
- Fill with warm, butter-coated lobster. Drizzle with extra sauce from the pan.
- Garnish with more fresh parsley, dill, and a squeeze of lemon!
About Shadae' Williams
Shadae’ Williams is the creator behind Measure Up, a content creation brand that specializes in crafting recipe and food content for food and kitchenware brands. With over five years of experience in the culinary world, Shadae’s love for cooking began at an early age. Growing up in a Jamaican-American household, she learned to blend the bold flavors of her Jamaican heritage with the comforting classics of American and Southern cuisine. Through Measure Up, she shares her passion for food and culture with home cooks everywhere, bringing diverse, flavorful meals to life.
