Lobster Shrimp Roll Recipes

LOBSTER ROLLS

Lobster Rolls image

I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)

Provided by Starr

Categories Seafood Shellfish Lobster

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter, softened
4 roll (blank)s hot dog buns or kaiser rolls, split
4 large leaf (blank)s lettuce leaves
1 ½ pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 medium (4-1/8" long)s green onions, chopped
1 stalk celery, finely chopped
1 pinch salt and pepper to taste
1 pinch dried basil, parsley or tarragon

Steps:

Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 25.2 g, Cholesterol 132.8 mg, Fat 11.3 g, Fiber 1.5 g, Protein 39.5 g, SaturatedFat 3.3 g, Sodium 963.7 mg, Sugar 3.4 g

SHRIMP ROLLS

Shrimp Rolls image

Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 2h30m

Yield Makes 10

Number Of Ingredients 9

Ingredients

Coarse salt
3 pounds unpeeled medium shrimp
1/3 cup finely chopped scallions (white and pale-green parts only), plus 2 tablespoons scallion greens thinly sliced on bias (from 7 scallions)
3 tablespoons chopped fresh tarragon
2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
2/3 cup mayonnaise
3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided
5 tablespoons butter, softened, divided
10 split-top hot dog buns

Steps:

Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
Divide shrimp mixture among buns. Top with celery leaves and scallion greens.

LOBSTER & SHRIMP ROLLS

Lobster & Shrimp Rolls image

I used to think lobster rolls were boring until I made them myself. The freshness of the lobster, combined with a good seasoning in the aioli, makes all the difference. Adding shrimp give the sandwich a different element that balances the sweetness of the lobster. The recipe shows how to make the stuffing for the lobster roll. Please refer to my sandwich roll recipe to make the roll: http://www.food.com/recipe/submarine-sandwich-rolls-another-subway-copycat-526689

Provided by Late Night Gourmet

Categories Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb lobster tail
1/2 lb shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon thyme
4 tablespoons olive oil mayonnaise
1 tablespoon dill, finely chopped
1 teaspoon lime juice

Steps:

Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
Allow to fully cool in a refrigerator before serving.

Nutrition Facts : Calories 104.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 111.1, Sodium 1002.7, Carbohydrate 2, Protein 19.4

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