Ina Garten’s Warm Lobster Rolls | Barefoot Contessa | Food Network

Dill, and lemon include the last flavors to Ina's warm rolls!
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Warm Rolls
Level: Easy
Total: 20 min
Active: 20 minutes
Yield: 6 portions

Active ingredients

1 pound prepared
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 additional for garnish
1/2 teaspoon minced fresh
Juice of 1 lemon
6 top-sliced hotdog buns, such as Pepperidge Farm


Cut the in big (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Include the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring periodically, 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.

On the other hand, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, up 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, up until nicely browned.

Place the rolls, cut side up, on a plate. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the staying lemon juice. Serve hot while the rolls are crisp on the outdoors and the lobster filling is hot.

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Ina Garten's Warm Lobster Rolls|Barefoot Contessa|Food Network

Ina Garten's Warm Lobster Rolls | Barefoot Contessa | Food Network

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About the Author: Yvette Cook


    1. Hi! You’ve a gorgeous photo there! Just decided to stop by and say hi. I hope I get a thank you 🌹.

  1. That looks incredible, however, our Caribbean lobsters don’t have any claws. Why not add some mayonnaise to the lobster?

    1. Hi! You’ve a gorgeous photo there! Just decided to stop by and say hi. I hope I get a thank you 🌹.

  2. Never thought of serving it warm. What a great idea and so easy. Thanks for the tips and showing us your easy method.

    1. @WHOLESOME READS I am from the northeast, so you’d think I’d know this. Ina & Jeffrey were reared in Connecticut, so it makes sense she’d love this style above all the others. I must have had this in my youth visiting my uncle’s people there or other friends near Mystic and in Litchfield. Must search my memory.

  3. “Warm lobster rolls” were the original in New England and then some idiot said why not use mayonnaise.

    1. @Daniel Hollingsworth food isn’t suppose to be salty. It’s suppose to be flavorful said guy who graduated from the cia.

  4. Fantastic the lobster roll that you make! Like a lot how you prepare it! Excellent work friend! 🦇

  5. Appreciate the detailed instruction on cooking and cutting up the lobster but I do think the rolls need some mayo. Actually, garlic lime mayo would be amazing with lobster.

  6. Looks so good!! I wish we had lobsters in Lake Lanier so I could catch one and make one of these!!

  7. You had me at “killed humanely by the seafood shop”. I never realized that was a possibility.

  8. This was the channel teach me how to cook since im in a college life..and now im a home cook service.

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