| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound cooked lobster meat
- 5 tablespoons unsalted butter, divided
- 1/2 cup small-diced celery
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon minced fresh dill, plus extra for garnish
- 1/2 teaspoon minced fresh parsley
- Juice of 1 lemon
- 6 top-sliced hot dog buns, such as Pepperidge Farm
Instructions
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 272 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 121 mg |
| Sodium | 546 mg |
| Serving Size | 1 of 6 servings |
| Calories | 272 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 121 mg |
| Sodium | 546 mg |
Reviews
I love lobster rolls and I must confess that the only herb I use when preparing them is TARRAGON.
It brings out the lusciousnes of lobster so beautifully.
It brings out the lusciousnes of lobster so beautifully.
So easy and tasted great! I don’t think you need to add more salt to assembled lobster rolls
These are sooo good. I added creole seasoning and old bay. Another great recipe!!! Ina never fails.
Delicious! I didn’t have dill or celery and used brioche and it was still very delicious and very simple.
Living in the Midwest, we’re limited to quantity and selection of good lobster. I buy lobster tails from Costco on Fridays as soon as the store opens, if possible. My favorite 2 cold lobster sandwiches: 1. A recipe from chef Kelley Koppinger (she was working in the Cayman’s at the time she gave me her wonderful recipe). Although loaded with ingredients, it is a delicious, wonderfully ‘spicy’ lobster roll. 2. Alive and Kickin (in Boston). This is bread, butter and fresh caught, perfectly cooked lobster meat, toasted on good ‘ol white bread. Ina’s warm lobster roll is my ‘go to’ because of it’s simplicity, BUTTER and the toasted top sliced bun is a must. Cape cod potato chips and a good dill pickle completes the dish. Yummm’!
These were FABULOUS.
I toasted the inside of the buns on a greased cookie sheet in the oven at 425 instead of on the stove. A lot easier and faster.
A warm lobster roll is a Connecticut Style roll versus lobster salad is New England.
This was so delicious! I can’t wait to make it again. I think I’ve been converted to warm lobster rolls vs. the cold creamy style.
I finally learned the best ways to get the meat out of the lobster! Thanks Ina!