Roll with It

MAKE THIS THE SUMMER OF THE BUTTER-DRENCHED, CONNECTICUT-STYLE LOBSTER ROLL.

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I CAN PROUDLY SAY that I've never tasted a cold lobster roll. There was never any need to. I grew up in Connecticut, where seafood shacks serving hot, buttery lobster rolls dot the shoreline in abundance. A Connecticut-style lobster roll is defined by its warmth and simplicity. Hot lobster meat is chopped into bite-size pieces and served in toasted, pillowy buns with a little bit of lemon juice and a whole lot of melted butter. Unlike its Maine-based relative, there's no mayonnaise, no celery, and definitely no chilling.

The bun is nearly as important as what's tucked inside. For an authentic Connecticuter-approved bite, look for split-top brioche or potato hot dog buns, which have a rich, sweet flavor that pairs well with the lobster meat. Bonus points if you can find extra-long rolls. We recommend toasting them in more butter before packing in the lobster meat—you'll thank us later. No matter where you live, you can recreate this Connecticut staple when you're craving a taste of the shoreline. -KELLY VAUGHAN

Connecticut-Style Lobster Rolls

ACTIVE 40 MIN; TOTAL 1 HR; SERVES 4