Lobster and Shrimp Rolls
A few years back, I spent a month during summer in Cape Cod. The food, for the most part, was hum drum; it seemed like a lot of the chefs on peninsula were recent grads from culinary school who were simply trying to show off their new talents. Needless to say, there wasn’t a lot of thoughtfulness or cohesion. High prices for mediocrity . So I did what any Roman would do and spent time tracking down what the locals eat. I found that folks loved to eat seafood while at home. And, that they loved to go to Boston when they wanted to eat “off the hook” (get it) cuisine. One gem that caught my eye was the lobster roll. A lot of eateries had their own special version and took extreme pride in the execution. It was a downright religion! Heck, even 7-eleven and McDonald’s were selling lobster rolls.
At a picnic I recently attended, I was asked to bring along a dish. Remembering the rolls and how good they tasted on a hot summers afternoon I decided to make some. Because lobster can be pricey, I decided to cut it with some shrimp. The result was spectacular! You could still taste the sweetness of the lobster but had a nice meatiness from the shrimp that made for a good solid roll! Try this version and see what you think.S.T.G., mad seafood love
Lobster and Shrimp Rolls
Serves 6 people
Ingredients
2 cups of lobster meat, chopped
2 cups cooked shrimp, chopped
*you can usually buy cooked lobster and shrimp at your local seafood place. DON’T buy from a large chain or box store as it might have been frozen and shipped.
1 cup mayonnaise
2 stalks of celery, small dice
½ bunch of green onions, chopped
2 tablespoons dijon mustard
juice from 1 lemon
1 tablespoon capers, chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 artesian hot dog buns☺ or baguette
½ stick butter
Instructions
Combine all ingredients except lobster and shrimp in a mixing bowl.Rough chop lobster and shrimp meat and mix gently into dressing with a rubber spatula.
Split open the dog buns 3/4 of the way or cut baguette lengthwise into 4 6-inch sandwiches. Butter the inside generously and toast or grill before filling.
I ate my first lobster roll in New York recently. I had no idea how delish this sandwich could be. Since I am kind of a cheapskate, I will certainly try this shrimp/lobster combo. Splish splash…
Comment by C-Bear — August 14, 2008 @ 10:48 am
Thanks for the recipe – love them! You can get one right in North Beach at the Lobster Shack, authentic and great!
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Comment by Vickie — August 28, 2008 @ 11:21 am
Being from San Francisco, I had one of these on fisher man’s wharf then made this recipe and let me say this recipe is about 20 times more awesome!!!
Comment by Jason — October 9, 2008 @ 4:30 pm
The excellent recipe, I will try one of these days. Can i post this on my blog? Please =)
Comment by Free Diet Tips — December 13, 2008 @ 8:28 pm
Looks very easy to prepare.
I think I could substitute lobster with crab sticks, since we don’t have lobster where I live in Thailand.
Thanks for sharing!
Comment by Thailand Breeze — January 5, 2010 @ 4:55 am
Great tips! As a relatively new blogger, I don’t get many comments, but it’s so exciting when I do! I will definately try your tips. Thanks!
Comment by cooking lobster tails — May 2, 2010 @ 12:12 pm
A classic seafood recipe with a nice twist of shrimp – very nice! I’m sure our fans would enjoy seeing this recipe if you would like to share it or any other seafood recipes you might have here: http://www.facebook.com/EatSeafood
Thank you for sharing your spin on this classic seafood dish!
Comment by Eating Seafood — July 6, 2011 @ 11:58 am
Did lobster died?
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