Taste Ina Garten’s warm lobster rolls and you might never go back to the cold ones.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 lobster rolls |
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 |
Reviews
So good! I served this for a family summer gathering along with Ina’s Greek panzanella and Charlie Bird’s salad. Unforgettable meal! Thanks, Ina!
It was great!!
Absolutey delicious! Easy, healthy and fun…thanks, Ina!! I served them on brioche buns and they disappeared quickly…no leftovers.