Lobster Roll

Lobster Sliders

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These lush, miniature takes on classic New England lobster rolls are seasoned with tarragon and lemon.

Food & Wine Editors

Updated on December 13, 2023

Lobster Sliders — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Total Time:

25 mins

Servings:

The recipe for these lobster sliders came from 28 Degrees, a sleek lounge and restaurant in Boston's South End that has since closed. The lobster rolls remain a hit, and are among our favorite things to eat on a summer day. These sliders are especially nice for a lunch party or buffet, where you have plenty of options but want to make sure you get a mini lobster roll as part of the meal.

Frequently asked questions

What goes into a lobster roll?

Well, it depends on where you are and who you ask. Maine-style lobster rolls, also called lobster salad rolls, include chilled cooked lobster meat mixed with a creamy mayonnaise-based dressing and, sometimes, celery and a lettuce leaf. This lobster slider recipe follows that lead, with fresh lobster meat mixed in a light creamy dressing of mayonnaise and crème fraîche seasoned with finely chopped shallots, dill pickles, tarragon, and lemon zest.

Connecticut-style lobster rolls are served warm, with the lobster meat tossed in warm melted butter before it is spooned into a bun. Some people offer more warm melted butter on the side.

What kind of bun do you use for a lobster roll?

Both Maine and Connecticut styles of lobster roll are served on a buttered and toasted split-top hot dog bun or brioche roll. The lobster sliders in this recipe are served on smaller buns or dinner rolls.

Notes from the Food & Wine test kitchen

Be sure to butter and toast the buns before filling them with lobster meat. The butter complements the sweet lobster meat and tangy dressing, and toasting the bread helps it stand up to the weight of the lobster salad.

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Ingredients

Meat from a 1 1/2-pound cooked lobster, cut into 1/2-inch pieces, (1 1/4 cups
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon finely chopped shallot
1 tablespoon finely diced dill pickle
2 tablespoons finely diced celery
1 1/2 teaspoons finely chopped 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
1 lemon, cut into wedges

Directions

Mix lobster with mayonnaise, crème fraîche, shallot, pickle, celery, tarragon, and lemon zest in a medium bowl. Season with salt and white pepper and refrigerate until ready to use.
Lightly butter cut side of each roll. Heat a large skillet over moderate heat. Toast rolls in skillet, cut side down, until lightly golden, about 1 minute. Transfer rolls to a work surface. Spoon about 3 tablespoons of lobster salad on the bottom half of each roll. Squeeze lemon juice on top of lobster salad. Close sliders and serve.

Originally appeared: April 2007