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Lobster and Shrimp Rolls
Recipes
Lobster and Shrimp Rolls
4 servings
45 minutes total

Ingredients

  • 4 Bakery hoagie rolls
  • 1 lemon, for zest/juice
  • 1 rib celery + ¼ cup celery leaves
  • 4 (4 oz) lobster tails
  • ½ lb peeled/deveined large shrimp, tails removed
  • ¼ cup unsalted butter
  • ½ cup mayonnaise
  • 2 tablespoons sliced fresh green onions
  • ¼ teaspoon celery seed
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Cut rolls in half lengthwise. Zest lemon (1 ½ teaspoons), then juice (2 tablespoons). Slice celery thinly; chop celery leaves coarsely.
    2. Bring medium saucepan of water to a simmer on medium. Remove lobsters from shells. Cut lobster and shrimp into ½-inch pieces (wash hands). Poach in simmering water 3–4 minutes until lobster and shrimp are pink and opaque. Drain and chill until cool.
    3. Meanwhile, melt butter in large, nonstick sauté pan on medium-high. Place rolls cut-side down in melted butter; toast 1–2 minutes until golden.
    4. Place lemon zest, lemon juice, celery, celery leaves, mayonnaise, green onions, celery seed, salt, and pepper in large bowl; stir until blended. Add chilled lobster and shrimp; stir to combine. Fill hoagie rolls with mixture; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 730, Total Fat 37g, Sat Fat 11g, Trans Fat 0g, Chol 205mg, Sodium 1510mg, Total Carb 52g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 43g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 8%