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We're On A Lobsta' Roll

Chef Rosey's Connecticut Style Lobster Roll
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Episode 2 - Roaming with Rosey Series

Ready for a grilled poolside spin on a New England summer staple? Well grab your sunscreen and the butter, because in this episode, Chef Chad Rosenthal teaches you how to make the perfect Connecticut style lobster roll.

What makes it Connecticut style? Glad you asked! This type of lobster roll is served warm and kept incredibly simple: huge chunks of lobster, great split-top bun, and lots of brown butter. The purest way to enjoy a coastal favorite

But, as amazing as those lobster rolls are, the real star of the pool party was Chef Rosenthal’s yellow watermelon salad. The spicy and salty tang of the dressing, mixed so elegantly with the delightfully different and sweet watermelon that you’ll dream about it long after you’ve eaten every bite.

Ready to try it at home?

You’re in luck! Here are Chef Rosenthal’s poolside pleasing recipes:

The Buttery Crust-Acean - Chef's Connecticut Style Lobsta' Roll

  • Prep Time: 5 mins.

  • Cook Time: 5 mins.

  • Total Time: 10 mins.

  • Serves: 4 people


  • 3 cups cooked lobster meat (I prefer claw and knuckle over tail)

  • 4 split-top hot dog buns

  • 8 tbsp. unsalted butter

  • Maldon sea salt

  • Kewpie Japanese Mayo

  • 1 whole lemon for juices

  • Dill fronds for garnish (optional)


  1.  Toast buns: In a large cast-iron skillet on the AmeriGas fueled propane grill over high heat, melt 1 Tablespoon of butter and toast the hot dog buns on both sides until golden brown. Squirt as much Kewpie mayo in the buns as you like then Set aside.

  2.  Warm the lobster meat: Using the same pan, melt the remaining butter on low to medium heat and add the lobster meat. Toss gently to warm up the lobster and coat evenly with melted butter. Season with a squeeze of lemon and salt to taste. 

  3.  Assemble rolls: Divide the lobster evenly into your buttered rolls. Sprinkle with Maldon salt and dill fronds. Serve immediately while still warm with salt and vinegar chips. 


  • Clarified butter - Using clarified butter provides a richer, nuttier flavor by removing the milk solids and water from the butterfat.

  • Brown butter - Brown butter offers a toasted, deeper flavor by browning the milk solids so that it takes on a caramel-like flavor.

Thai Know You'll Love It - Chef's Yellow Watermelon Salad

  • Prep Time: 5 mins.

  • Cook Time: 5 mins.

  • Total Time: 10 mins.

  • Serves 4 people


  • 1 garlic clove, finely chopped

  • ½ cup rice vinegar

  • 2 Tbsp. toasted sesame oil

  • 1 Tbsp. chile crisp 

  • 2 tsp. dark soy sauce 

  • 1 tsp. Red Boat fish sauce

  • 1 tsp. dark brown sugar

  • 8 oz. sugar snap peas, ends trimmed, thinly sliced on a diagonal

  • ¼ cup thinly sliced mint

  • 1 seedless watermelon, rind removed, flesh cut into 1" pieces, I love the look of a yellow one if you can find it.

  • 2 tsp. toasted sesame seeds


  1.  Mix garlic, vinegar, oil, chili crisp, soy sauce, fish sauce, and brown sugar in a medium bowl until sugar is dissolved.

  2.  Add sugar snap peas and mint to dressing in a bowl and toss to coat.

  3.  Arrange watermelon on a platter and top with sugar snap pea mixture. Drizzle any dressing remaining in the bowl over top. Scatter sesame seeds.


More Episodes & Recipes

Check out other episodes from our Roaming with Rosey series by clicking here.