I grew up in Maryland, which is known for steamed crabs. While I do enjoy them from time to time, I have to say that crabs don’t get me nearly as excited as lobster. Lobster rolls have become wildly popular and I never miss an opportunity to enjoy one. But when it’s time to make them at home, I prefer to stick with lobster sliders. They’re a perfect summer meal.
Lobster meat is delicate and you want to treat it gently so the wonderful lumps of meat aren’t broken up.
Brioche rolls are slightly sweet and work very well as slider buns. However, regular slider buns will also get the job done. Toasting the buns with a bit of butter makes them extra decadent.
Yields: 8 to 10 sliders
- 2 tablespoons mayonnaise (preferably homemade)
- 3 tablespoons creme fraiche
- 1 teaspoon fresh squeezed lemon juice
- 1/2 teaspoon dijon mustard
- Pinch of salt
- A few twists of ground black pepper
- 1 teaspoon fines herbes (herbes de provence may be substituted)
- 16 ounces cooked lobster
- 2 ribs celery, chopped
- 8 to 10 brioche rolls
- Salted butter
- In a small bowl, whisk together the mayonnaise, creme fraiche, lemon juice, mustard, salt, pepper and fines herbes.
- In a medium size bowl, gently toss the lobster, celery and mayonnaise mixture to combine.
- Heat a large skillet on medium heat. Slice the brioche rolls in half and spread salted butter on the inside of each half. Place the buns, buttered side down, onto the skillet and toast until golden brown.
- Divide the lobster mix evenly between the brioche rolls. Serve immediately.
Photo credit: Jennifer Farley