Something fresh and light to munch on for a quick but luxurious summer dinner. Our local grocery store had a Lobsterfest sale going on. We purchased so many lobsters, it was a dream come true. We decided to use some of the leftovers to make Lobster rolls, one of our favorites. Nothing beats the Lobster roll over at the Milwaukee Public Market, at St. Paul's Fish though. But if you were to make some at home, this would be the next best thing. The key is a toasted bun with butter!
Easy Lobster and Shrimp Rolls
Makes about 4-6 sandwiches
- 1lb of lobster meat and diced cooked shrimp
- 1/2 cup mayo
- 2 tsp lemon juice
- 1 tbsp finely chopped parsley
- 2 tbsp melted butter
- 1/4 cup finely chopped celery
- 2 tsp chopped green onion
- salt and pepper
- Combine lobster and shrimp meat, with mayo, lemon juice, parsley, melted butter, chopped celery, green onion, salt and pepper in a large mixing bowl.
- Cover and refrigerate for 20-30 minutes.
- Meanwhile, toast your bread buns in a warm pan with butter.
- When you are ready to assemble the sandwiches, scoop the lobster and shrimp mixture into the buns, serve with lettuce if desired.
It's so refreshing, especially during hot summer days. And with the added addition of shrimp, you can get more bang for your buck! If you prefer an all-lobster roll, you can omit the shrimp. I've also seen variations of this recipe that uses minced garlic or minced onions as well. If you're on the side of not having too much mayo, definitely cut back to 1/3 cup or less and swap for more melted butter.
Happy eating!
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