Rating: 4 stars
46 Ratings
  • 5 star values: 0
  • 4 star values: 46
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 46 Ratings

28 Degrees • BostonThese 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

Food & Wine
April 2007

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Credit: © Tina Rupp

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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