Lobster and Shrimp Roll

Lobster and Shrimp Roll

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces cooked lobster meat, cut into chunks

  • 8

    ounces peeled, deveined and cooked large shrimp, each cut into thirds

  • ¼

    cup regular or low-fat mayonnaise

  • 1 to 2

    tablespoons freshly squeezed lemon juice

  • cup finely chopped celery

  • 2

    scallions, finely chopped

  • ½

    teaspoon salt

  • Freshly ground black pepper

  • A few dashes hot sauce (optional)

  • 4

    tablespoons (½ stick) unsalted butter, at room temperature

  • 6

    split-top hot dog buns (see headnote)

  • 1

    cup shredded romaine lettuce

  • 6

    lemon wedges, for servi


Combine the lobster, shrimp, mayonnaise, lemon juice, celery, scallions, salt and pepper and hot sauce to taste in a mixing bowl. Fold together gently until well blended. Transfer to an airtight container and refrigerate for at least 30 minutes or until well chilled. When ready to serve, butter the buns inside and out. Place on a grill pan or in a large skillet over medium heat. Toast until golden brown and crisp all over. Transfer to a platter. Tuck a little of the romaine lettuce into each of the rolls, then fill each roll with equal amounts of the lobster-shrimp salad. Serve immediately, with lemon wedges on the side.


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