New England Lobster Rolls
12-pack KING’S HAWAIIAN Original Hawaiian Sweet Rolls
1 ½ pounds meat from a cooked lobster (1 ¼ cups), cut into ½-inch pieces
2 Tablespoons Mayonnaise
2 Tablespoons crème fraîche
1 Tablespoon minced shallot
1 Tablespoon finely diced dill pickle
2 Tablespoons finely diced celery
1 ½ teaspoons minced tarragon
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground white pepper
1 Tablespoon unsalted butter, at room temperature
- In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
- Lightly butter the cut side of each KING’S HAWAIIAN roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders.
- Serve with Portlandia Pinot Gris. Cheers!