Summery, buttery lobster rolls go into miniature form with this recipe for lobster sliders. Bet you can’t eat just one!
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. With 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!
Now a word about the wine part of this delectable setting – while I am usually a red wine girl, there is one white wine that I can happy sip on any time of year, and that is the Chardonnay from BR Cohn. The Southern husband discovered it a while back, and all I can say is, there’s nothing like a glass of that wine and a couple of lobster sliders.
Yup.
What makes a good lobster roll?
A lobster slider is basically a baby version of the classic lobster roll, and for me, here are the things that take each of them from good to great.
First, you want freshly cooked lobster. You only need one lobster for four of these sliders, and usually your friendly seafood guy at the supermarket will steam it right there for you. Go to the seafood counter first, ask for your lobster to be steamed, finish your shopping, go back to the seafood counter and it will be all ready.
Next, good mayonnaise. I like to make my own, which takes approximately 5 minutes, but you can’t go wrong with Hellman’s or Duke’s.
Lastly, the bun. You want a nice squishy soft bun, and I am hopelessly in love with King’s Hawaiian rolls. And they come in slider size! And you want to toast it in a pan with butter. TRUST ME.
So here’s to you, soon to be sitting outside on a sunny summer evening, eating buttery lobster sliders, sipping a lovely white wine, feeling like happy connoisseurs of wine and lobster sliders and summertime.
Happy summer.
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Lobster Sliders
Prep Time: 15 minutes- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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Summery, buttery lobster rolls go into miniature form with this recipe for lobster sliders. Bet you can’t eat just one!
Ingredients
- 1 lobster, steamed, chilled, shelled and meat torn into small pieces
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 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)
Instructions
- 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.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Those look gorgeous. I am also partial to a crab roll. They taste especially good eaten outside, overlooking the ocean.
Is all your wine from Williams Sonoma from the USA? I really like a nice glass of chlled Vouvray, but don’t know if you can get that over there. It’s a French white.
Sounds like a perfect setting to me! The W-S wines are from all over…but in the meantime I will look for that French white. :)
Hi there, I’m writing to ask you what old bay seasoning is, I live in the Cotswolds in England and have never heard of it! However your recipe sounds delicious so would love to try it one day. Hope to hear from you
Regards
Hi Sally! It’s a delightful mixture of spices that is perfect with seafood. We can buy it pre-mixed over here in the States, but here’s a recipe for it:http://www.justapinch.com/recipes/sauce-spread/marinade/homemade-old-bay-seasoning-mix.html
Thank you so much, I shall greatly look forward to making this recipe now I have knowledge of the ingredients and also to trying some of your other suggestions. X
Hurray! :)