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Warm Lobster Rolls
DISH COURTESY OF INA GARTEN
Total: 20 min
Active: 20 minutes
Yield: 6 portions
1 pound prepared 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 additional for garnish
1/2 teaspoon minced fresh parsley
Juice of 1 lemon
6 top-sliced hotdog buns, such as Pepperidge Farm
Cut the lobster meat 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