It’s finally, finally summer! And while lobster tastes good all year long, I personally think it tastes extra good when you are eating it outside in balmy summer weather. With a chilled glass of white wine. As part of a buttery, creamy lobster slider on warm toasted rolls. Yup, there’s just something about lobster and summer and sliders and wine that makes everything seem right with the world. Let’s go make some!
But first, a word about the wine. The Southern husband and I do love a nice glass of wine with a special supper, and the first lobster of the summer absolutely qualifies as a special supper. However, he and I will both be the first to tell you that we know NOTHING about wine. We know when it tastes good, and we know when it tastes bad, and that is the extent of our wine knowledge. So we figured, a little help from one of our favorite stores could only help us as we tried some new ones…which is how and why we signed up for the Williams Sonoma Wine Club. And let me say for the record right now that Williams Sonoma has never heard of me or my blog. My love for them is an unrequited love. Which is (sniffle) okay.
You sign up for the wine club, and they send you a certain number of bottles per month that they have selected. We opted for three bottles a month in their Connoisseur Wine Club. Because we really want to be connoisseurs, and since we are currently far, far away from being actual connoisseurs, we figured we could use all the help we could get.
So one day recently, the UPS guy arrived at my door with the first shipment, which he didn’t feel the necessity to card me for even though the directions said someone 21 or older needed to be the one who signed for it. I know, but those places that card you automatically even if you are an AARP member? I love those places. There were two bottles of red, one bottle of white, and a booklet that told you what temperature to serve them at, and described their taste (stone fruit, honey, white flowers and minerals for my white wine) and gave you a suggested recipe to serve with each wine. And GUESS what the recipe was??
Of course, the Williams-Sonoma recipe was fancier than mine, but it was definitely in the same ballpark, and so a couple of evening later there we were, on a sunny summer evening, eating buttery lobster sliders, sipping a lovely white wine, feeling like happy connoisseurs of wine and lobster rolls and summertime.
- 1 lobster, steamed, chilled, shelled and meat torn into small pieces
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ stalk celery, chopped fine
- 2 tablespoon dill relish
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons butter
- 4 slider rolls
- 4 pieces lettuce (I like Boston or Bibb lettuce for this)
- Mix together lobster, mayo, sour cream, celery, relish, tarragon and spices. You can make this part ahead if you want.
- When you are ready to serve, prepare the rolls (and do not even THINK of skipping this step and just using plain rolls. No, no, no.) Melt 1 tablespoon butter in a large skillet over medium high heat. Add the rolls, insides down, and cook until they are golden. Repeat with remaining butter and remaining rolls.
- Divide lobster mixture among the four roll bottoms, top with lettuce and roll top. Serve at once with chilled white wine.