Lobster Sliders made with Shrimp!

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 From FOOD & WINE magazine 2007- I didn't have lobster on hand so went with large red Argentian shrimp. I would definitely try it with langostinos as well. Flavor profile was very good. 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.



  • 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 


  • 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. 

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