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Seafood Rolls will be your staple lunch or dinner this summer! Lightly toasted and buttered brioche buns are stuffed with succulent lobster and shrimp tossed with celery salt and a herb butter sauce. It tastes amazing and everything comes together SO quickly in only 30 minutes. These seafood rolls are the best meal ever paired with Grilled Corn with Chipotle Bourbon Butter and a cold Chelada!
Who doesn’t love lobster? This seafood roll is a combination of lobster tails and shrimp so it’s a bit more budget-friendly. But I also LOVE to go all out and have lobster for a treat dinner. Everything from Spicy Lobster Buccatini with Burrata and Lobster Mac and Cheese to this decadent Lobster Ravioli just screams comfort food and makes my lobster-loving heart sing!
Ingredients You’ll Need for Seafood Rolls
- Seafood – Lobster can be pricey so I mixed it with peeled and deveined shrimp for a budget friendly option. However, if you want use all lobster or mix it with crab for a different flavor, you do that too!
- Celery salt – It is a mix of salt and ground celery seed. It adds an extra level of savory deliciousness to the buttery seafood filling.
- Herb butter sauce – Unsalted butter and tons of fresh herbs like parsley, chives and tarragon takes this lobster filling to the next level!
- Hot dog buns – The best lobster roll is served on a lightly toasted buttered brioche roll with a bit of mayo.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Seafood Rolls
- Boil your shrimp and lobster. I used a 1-pound lobster tail and 1 pound of shrimp.
- Let it cool slightly and then chop up the lobster and chop up the shrimp into bite-size pieces.
- Melt the butter in a pan. And then take it off the heat and add the chives, tarragon, Italian parsley, celery salt and lemon juice.
- Rub some mayonnaise onto the brioche hot dog buns. And fill the rolls with the seafood mixture.
Tips and Tricks
- Lobster. If you want to make lobster rolls without shrimp use 3 live lobsters or 2.5 – 3 pounds of lobster meat. Use lobster tails if you can’t find live lobsters.
- How much lobster should be in each roll? If you are planning for a party each person will be about a 1/4 pound of the lobster/shrimp salad per roll.
- Make ahead. You can make the lobster mixture in an air-tight container up to 1 day ahead of time.
Recipe FAQs
Whatโs the difference? With this recipe not much except thereโs a bit of shrimp involved, too. The butter sauce is SO good and it really takes this recipe to the next level. Melted butter, celery salt, and a combination of fresh herbs and lemon juice. Total simple perfection.
Totally! If you are serving a party can you easily double this recipe.
More Seafood Recipes
Dinner
Lobster Pasta
Dinner
Sungold Tomato Shrimp Scampi
Dinner
Camarones a la Diabla
Dinner
Chipotle Lime Braised Clams
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Seafood Rolls
Equipment
- 1 Large pot for boiling the seafood
- 1 chef knife
- 1 Large skillet
Ingredients
- Kosher salt
- 1 (1-pound) lobster tail
- 1 pound shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 2 tablespoons minced fresh Italian parsley
- 1 tablespoon minced chives
- 1/2 tablespoon minced fresh tarragon
- 1 1/2 tablespoon lemon juice
- 1 teaspoon celery salt
- Freshly cracked ground pepper
- 4 brioche hot dog buns
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons mayonnaise
Instructions
To Cook the Seafood:
- Pour water into a large pot to a depth of 2-inches. Salt it generously and bring to a rolling boil. Add the lobster tail and cook for about 7 to 8 minutes, until the lobster tail is bright red. In the last 2 minutes of cooking, add the shrimp and cook until opaque. Remove the lobster and shrimp from the water and allow to cool. Then carefully remove the lobster meat from the tail by cutting alongside the shell at the bottom of the tail.
- Cut the shrimp into quarters and chop up the lobster meat into bite-size pieces. Transfer both of them to a large bowl. Set aside while you make herb butter.
To Make the Herb Butter:
- In a large skillet over medium heat, melt the butter. Remove from heat and stir in the parsley, chives, and tarragon. Then add the lemon juice and celery salt and season to taste with salt and pepper. Pour the herb butter over the lobster and shrimp and toss to coat.
- Heat a large skillet over medium heat. Spread the outside of the buns with butter and cook them until golden brown, about 2 minutes per side. Spread mayonnaise on the inside of the buns, then fill them with the lobster and shrimp mixture. Finish with a generous crack of black pepper.
Notes
Tips and Tricks
- Lobster. If you want to make lobster rolls without shrimp use 3 live lobsters or 2.5 – 3 pounds of lobster meat. Use lobster tails if you can’t find live lobsters.
- How much lobster should be in each roll? If you are planning for a party each person will be about a 1/4 pound of the lobster/shrimp salad per roll.
- Make ahead. You can make the lobster mixture in an air-tight container up to 1 day ahead of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These fish rolls are a blend of lobster and shrimp thrown in spice margarine and celery salt. They’re straightforward, delectable, and simply shout summer flows!