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 MacDonald’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.

This entry was posted on Thursday, August 14th, 2008 at 10:40 am and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.