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5 from 10 votes

Seafood Rolls

These seafood rolls are a combination of lobster and shrimp tossed in an herb butter and celery salt. They’re simple, delicious and just scream summer vibes! 
Prep Time15 minutes
Cook Time10 minutes
Assembly Time5 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4 rolls
Cost: $20

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:
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!
Equipment:
Le Creuset Saucepan | Le Creuset Dutch Oven | Kitchen Towels | Oxo Spoon Measures

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 342mg | Sodium: 1511mg | Potassium: 91mg | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 2mg