Seafood Rolls
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!
Servings: 4 rolls
Cost: $20
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
Calories: 589kcal | Carbohydrates: 39g | Protein: 10g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1015mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 1575IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
