Lobster and shrimp are boiled, chopped up and tossed in a delicious, decadent herb butter seasoned with celery salt to make these seafood rolls. These come together SO quickly and are the perfect thing to make if you’re trying to achieve maximum summer vibes.
This recipe comes from Gaby’s new book, Eat What You Want. It is such a beautiful book, perfect for summer. If you find yourself exhausted with the kitchen (trust me, I’m a bit burnt out too and I love cooking), and looking for some new inspiration, this book would be an amazing new purchase.
These seafood rolls jumped out at me because who doesn’t love lobster rolls. They’re a bit more budget friendly I’d say haha. But still decadent and delicious.
Seafood Rolls vs. Lobster Rolls
What’s the difference? With this recipe not much except there’s a bit of shrimp involved, too. The butter sauce is SO good. It’s melted butter, celery salt, a combination of fresh herbs and lemon juice. Total simple perfection.
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.
- Swipe some mayonnaise onto the brioche hot dog buns. And fill the rolls with the seafood mixture.
Tips and Tricks
I had to practice some substitution options since, well, we’re living in today’s current climate. Gaby’s original recipe calls for 3 whole live lobsters. I decided to halve the entire recipe due to a lack of being able to invite friends over lol.
I also couldn’t find live lobsters so I used a large 1-pound lobster tail and 1 pound of shrimp.
If you want to make her original recipe, double the ingredients below and use 3 live lobsters and 1 pound of lobster. It’ll work out great!
If you make these Seafood Rolls, let me know on Instagram!
Looking for more summer-vibe recipes? Here are some favorites:
- Lobster Pasta with Cherry Tomatoes
- Sungold Tomato Shrimp Scampi
- Shrimp Tostadas
- Spicy Shrimp Ceviche with Cucumbers and Burnt Peanuts
- Camarones a la Diabla
- 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
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.
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