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RECIPE / ONE REALIZATION

Ina Garten's Warm Lobster Rolls

When it comes to Connecticut-style lobster rolls, Ina Garten's recipe is the way to go. It's simple, done in a flash, and allows for the use of store-bought lobster meat. Still, this does not mean the final product is subpar in quality; quite the opposite — it's buttery, acidic, herby, and meaty; what's not to like?

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Servings
6
Preparation
20 min
Cooking
20 min
Total
40 min

RECIPE INGREDIENTS

  • 1 lb (450g) cooked lobster meat
  • 5 tbsp unsalted butter, divided
  • 1/2 cup (100g) small-diced celery
  • kosher salt and freshly ground black pepper
  • 1/2 tsp minced fresh dill, plus extra for garnish
  • 1/2 tsp minced fresh parsley
  • juice of 1 lemon
  • 6 top-sliced hot dog buns, such as Pepperidge Farm

METHOD

  1. 01

    Cut the lobster meat into 3/4" (2 cm) pieces.

  2. 02

    Add 3 tablespoons of butter to a pan and melt over medium-high heat. Then, add the lobster, the celery, the salt, and the pepper, and cook for about 2-3 minutes, just until warmed through.

  3. 03

    Take the pan off the heat, and add the dill, the parsley, and half of the lemon juice.

  4. 04

    Now, add the 2 tablespoons of butter to a large pan and melt until sizzling.

  5. 05

    Place the rolls in the pan, on the side, up the heat to medium-high, and toast on each side until golden brown, about 2 minutes.

  6. 06

    Place the toasted rolls on a large tray, cut side up. Fill each roll with lobster mixture and sprinkle with dill, salt, and lemon juice.

  7. 07

    Serve right away while the lobster is still warm and the rolls are crispy.