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“In the food-and-wine-pairing world, lobster and Chardonnay are perfect partners. While the varietal carries plenty of intensity and structure, it can easily be dominated by strongly flavored foods. Lobster, on the other hand, provides plenty of richness to match this Chardonnay’s silky palate and deep fruit, but the delicate flavors of the shellfish won’t overwhelm the wine. In this recipe, the classic New England lobster roll is prepared in a small-size version—ideal for cocktail parties as well as picnics. Williams-Sonoma”

Ingredients Nutrition


  1. To remove the lobster meat, twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from the head to the tail. Discard the black vein that runs the length of the body, and discard the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat. Chop the lobster meat into 1/2-inch pieces.
  2. In a bowl, combine the lobster meat, mayonnaise, crème fraîche, celery, shallot, cornichons, tarragon and lemon zest. Stir gently to blend and season with salt and pepper. Refrigerate until ready to use.
  3. Heat a large fry pan over medium heat. Butter the cut side of each roll. Place the rolls, buttered side down, in the pan and toast until lightly golden, about 1 minute. Transfer the rolls to a work surface and spoon about 3 Tbs. lobster mixture on the bottom half of each roll. Add a few leaves of Bibb lettuce. Top with the remaining roll halves, secure with a toothpick if you like and serve immediately.

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