Lobster Sliders
© Tina Rupp
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Serves : 8
By Food & Wine
April 2007

28 Degrees • Boston These lush, miniature takes on classic New England lobster rolls are a staple of this sleek South End lounge and restaurant, one of the few places in Boston that serves great food late at night.  More Amazing Seafood Recipes

Ingredients

  • Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon minced shallot
  • 1 tablespoon finely diced dill pickle
  • 2 tablespoons finely diced celery
  • 1 1/2 teaspoons minced tarragon
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground white pepper
  • 1 tablespoon unsalted butter, at room temperature
  • Eight 2-inch round soft dinner rolls, split

How to Make It

Step 1    

In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.

Step 2    

Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

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