Warm Lobster Rolls

Taste Ina Garten's warm lobster rolls and you might never go back to the cold ones.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 lobster rolls
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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


  1. 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.
  2. 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.
  3. 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.