Here is how to make Ina Garten's lobster roll recipe. Cut the lobster meat into ¾-inch dice. Melt 3 tbsp of the butter in a medium saute pan over medium-high heat. Add the lobster along with the celery, salt, and pepper, and cook everything, while stirring occasionally, for about 2 to 3 minutes, or until just heated through.
This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside. Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid. Strain the liquid into a large saucepan and bring to a simmer. Cook the first 2 ingredients from Step 3 slowly together in another saucepan. Be sure not to brown it!