Hot Honey Lobster Rolls

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Hot Honey Lobster Rolls - Cuso Cuts

Hot, sumptuous, honey lobster rolls make me hungry just thinking about them. And while I call them “hot,” you may find they’re not as spicy as you think. In fact, because lobster is delicate, having too much heat would wipe out that luxurious taste altogether. 

You might correlate this with an elevated tuna salad sandwich, yet miles ahead of that curve. There’s a chunk of lobster in every bite and just enough savory spice to keep things interesting.


PitMaster’s Memo

There are two types of lobster rolls. The one I use here is “Connecticut style,” drenched in butter. The Maine version is similar without all the butter and sometimes the addition of lettuce. 

While no one is explicitly accredited with the Lobster Roll, we know it appeared on a 1927 menu. Perry’s restaurant in Milford, CT, debuted the dish after Harry Perry made one for a customer who loved it. The recipe simmered in the background until the birth of the “foodie” culture in the 1970s.

Sides

  • Cesar Salad
  • Corn Bisque
  • Grilled Pineapple
  • Potatoes au gratin
  • Steamed Clams & Mussels 

From the Bar

  • Chardonnay
  • Lemon Seltzer
  • Limoncello Mojito
  • Pale Ale
  • Tequila
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