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.

I guess one can call lobster local if you go out far enough to catch your own or in this case drive on down to the Maine Catch at our open air market when he brings them in…

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

Directions

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.

https://www.foodnetwork.com/recipes/ina-garten/warm-lobster-rolls-6565346

Cold lobster rolls