Seafood Rolls
User Reviews
5
Seafood Rolls
Description
The Seafood Rolls recipe features boiled lobster tail and shrimp cooked until just done, preserving their natural sweetness and tender texture. After cooling, the meat is chopped into bite-sized pieces and coated in a warm herb butter seasoned with lemon juice, celery salt, and freshly cracked pepper. This butter infuses the seafood with fresh herbal notes from Italian parsley, chives, and tarragon, balancing richness with acidity. The mixture is served in buttered brioche hot dog buns spread with mayonnaise, providing a soft, slightly sweet bread that pairs well with the creamy and savory filling.
This dish works well as a casual lunch or special occasion sandwich. The portion size usually allows about a quarter pound of lobster and shrimp mix per roll, suitable for parties or gatherings. The recipe notes that the filling can be made a day ahead, allowing flavors to meld while offering convenience. Variations include using lobster tails instead of live lobster for accessibility.
Ingredients
- kosher salt
- 1 (1-pound) lobster tail
- 1 pound Shrimp peeled and deveined
- 6 tablespoons butter unsalted
- 2 tablespoons Italian parsley minced, fresh
- 1 tablespoon chive minced
- 1/2 tablespoon tarragon minced, fresh
- 1 1/2 tablespoon lemon juice
- 1 teaspoon celery salt
- black pepper freshly cracked ground
- 4 brioche hot dog bun
- 1 tablespoon butter at room temperature, unsalted
- 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
- For lobster rolls without shrimp, increase lobster to 3 live lobsters or about 2.5 to 3 pounds of meat.
- Prepare the lobster and shrimp mixture up to one day ahead and store in an airtight container for convenience and flavor blending.
- Use buttered, toasted brioche hot dog buns spread with mayonnaise to best complement the seafood filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4rolls
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 1015mg | 42% |
| Potassium | 53mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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