Company Warm Lobster Rolls

Ina has a great recipe for warm lobster rolls and what could be better for a Memorial Day dinner? I usually make them when the local church has a lobster fest in the fall, but Ina’s version seemed just right for on the porch or maybe by the fire table…I ended up making enough for 6 lobster rolls and what a great welcome dinner for the grands.

Ina’s Warm Lobster Rolls slightly adapted

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.

Cold lobster rolls