Here’s How to Make Ina Garten’s Connecticut-Style Lobster Rolls
For most of New England, the lobster roll is a summertime staple: cold lobster salad dressed in mayo, tucked into a buttered bun. But for Ina Garten, the celebrated Barefoot Contessa and beloved cookbook author, there’s only one way to do it — Connecticut-style.
“When I first discovered a Connecticut lobster roll, there was no going back,” Garten confessed recently, sharing her go-to recipe on Instagram. The hot version swaps mayonnaise for melted butter and serves the lobster meat warm, creating what Garten calls “a roll worthy of a celebration.”
The method is as straightforward as it is decadent: She melts butter in a pan, tosses in chunks of cooked lobster with celery, salt, and pepper, and lets it gently heat through. A squeeze of lemon and a sprinkle of dill brighten the mix before it’s spooned into toasted buns, then finished with more dill and lemon for a summery kick. The result? A roll that’s luscious, lemony, and deeply satisfying.
Unlike its chilled cousin, the Connecticut-style lobster roll traces back to the 1920s, when it was first served at Perry’s in Milford, Connecticut. Today, it remains a regional favorite — and Garten’s version proves just how simple it can be to recreate at home.
Her recipe appears in Cook Like a Pro: Recipes & Tips for Home Cooks, one of the many cookbooks that have made Garten a trusted voice for home cooks who want elegance without intimidation. And as she notes, these rolls aren’t just for the Fourth of July. They’re a fast track to bringing coastal New England flavor to any summer table.
Whether you’re perched seaside or simply dreaming of the shore, Garten’s lobster rolls deliver all the charm of a beach shack classic — with a Barefoot Contessa upgrade.