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Cranwell Resort Lobster Sliders

by Cranwell Executive Chef David Jordan

This recipe is excerpted from The Tanglewood Picnic: Music and Outdoor Feasts in the Berkshires by Gina Hyams. This new gift book celebrates the eight-decade tradition of picnicking on the lawn at Boston Symphony Orchestra’s summer home in Lenox, Massachusetts. It includes 150 photos of Tanglewood picnickers from the 1940s through the present from the BSO Archives and audience members’ family scrapbooks, plus a dozen classic picnic recipes and the ultimate Tanglewood picnic checklist. For more information, please click on the link below.


1 cup cooked lobster meat, chopped
1/4 cup mayonnaise
1/4 cup diced red onion
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
Fresh ground pepper
Brioche slider buns, halved
Mesclun greens


Mix the lobster, mayonnaise, red onion, dill, chives, and parsley together and season to taste with salt and pepper.

Place a small amount of mesclun onto the bottom half of each bun, divide the lobster salad evenly between the buns, and finish with the top half of each bun.

This classic Tanglewood picnic recipe is a perennial favorite of guests at Cranwell Resort, Spa, and Golf Club in Lenox. Makes 2 servings.