Mohamed Shili Ina Garten’s Lobster Roll recipe is the same as her lobster salad—easy, quick, and super delicious. This Lobster Roll is made with cooked lobster meat, unsalted butter, small-diced celery, kosher salt, freshly ground black pepper, and lemon juice, and takes around 20 minutes to prepare and cook. Serve those ina garten lobster roll with Orzo Salad, Loaded Baked Potato Salad, Goat Cheese Pasta or Macaroni Salad.
To Make This Lobster Roll, Ina begins by cutting the lobster meat into large 3/4-inch pieces. She then heats butter in a medium pan and adds the lobster, celery, salt, and pepper. After cooking for a few minutes, she adds herbs and lemon juice to complete the filling.
Ina Garten Lobster Roll 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
How To Make Ina Garten Lobster Roll
- Prepare Lobster: Cut the lobster meat into large 3/4-inch pieces.
- Cook Lobster Mixture: In a medium pan, melt 3 tablespoons of butter over medium-high heat. Add the lobster, celery, a teaspoon of salt, and 1/2 teaspoon of pepper. Cook for 2-3 minutes until heated through.
- Add Herbs and Lemon: Turn off the heat and add dill, parsley, and half of the lemon juice to the lobster mixture. Stir well.
- Toast Buns: In a separate large pan, melt the remaining 2 tablespoons of butter. Place the buns on their sides in the pan and toast for 2 minutes on each side.
- Assemble and Serve: Place the toasted buns on a platter, cut side up. Fill them with the lobster mixture and garnish with extra dill, salt, and the remaining lemon juice. Serve immediately.
What To Serve With Lobster Roll
Lobster rolls pair well with a variety of sides like homemade potato chips or a light and tangy coleslaw. For a more substantial side, consider a one-pot, 15-minute Pasta Limone or grilled corn with spicy aioli that offers a flavorful twist.
How To Store Lobster Roll
In The Fridge:
Store the lobster rolls in an airtight container in the fridge for up to 1-2 days. It’s best to keep the filling and the buns separate to prevent sogginess.
In The Freezer:
Freezing is not recommended for lobster rolls as it can affect the texture and flavor of both the lobster and the bread.
How To Reheat Lobster Roll
To reheat a lobster roll, it’s best to separate the lobster filling from the bun. Warm the lobster gently in a pan over low heat. Toast the bun separately in an oven or toaster. Combine them just before serving to maintain the best texture and flavor.
Check out More Recipes From Ina Garten:
Ina Garten Lobster Roll
Description
Ina Garten’s Lobster Roll recipe is the same as her lobster salad—easy, quick, and super delicious. This Lobster Roll is made with cooked lobster meat, unsalted butter, small-diced celery, kosher salt, freshly ground black pepper, and lemon juice, and takes around 20 minutes to prepare and cook. Serve your Lobster Roll with homemade potato chips, light and tangy coleslaw, one-pot 15-minute Pasta Limone, grilled corn with spicy aioli, and bacon cheddar biscuits.
Ina Garten Lobster Roll Ingredients
How To Make Ina Garten Lobster Roll
- Prepare Lobster: Cut the lobster meat into large 3/4-inch pieces.
- Cook Lobster Mixture: In a medium pan, melt 3 tablespoons of butter over medium-high heat. Add the lobster, celery, a teaspoon of salt, and 1/2 teaspoon of pepper. Cook for 2-3 minutes until heated through.
- Add Herbs and Lemon: Turn off the heat and add dill, parsley, and half of the lemon juice to the lobster mixture. Stir well.
- Toast Buns: In a separate large pan, melt the remaining 2 tablespoons of butter. Place the buns on their sides in the pan and toast for 2 minutes on each side.
- Assemble and Serve: Place the toasted buns on a platter, cut side up. Fill them with the lobster mixture and garnish with extra dill, salt, and the remaining lemon juice. Serve immediately.
