This charming Annapolis cafe offers Connecticut-style lobster rolls—with sweet knuckle, claw, and tail meat bound in warm butter—and they’re wonderfully easy to make. Owner Daniel Beck gets his lobster meat from Ready Seafood Co. in Portland, Maine, and orders it through Lobster Maine-ia in Chantilly, where you can order lobsters online.
Serves 1
1 New England-style frankfurt roll (Beck uses Country Kitchen brand)
3½ ounces freshly picked lobster meat (any mix of claw, knuckle, and/or tail meat)
2 ounces melted butter
Liberally butter both sides of the roll, and toast on a flat griddle. Toss the lobster meat in the remaining butter and place inside the bun. Serve with a pickle spear.
