5 from 30 votes
Seafood Rolls
Seafood Rolls combine lobster tail and shrimp dressed in a lemony herb butter with fresh parsley, chive, and tarragon, served in buttered brioche buns with mayonnaise. The seafood is gently boiled to retain moisture and delicacy, then chopped and tossed in an herb-infused butter mixture to impart fresh, bright flavors. The soft brioche and creamy mayonnaise complement the rich seafood filling, making an elegant yet approachable sandwich option.
Prep Time
15 mins
Cook Time
10 mins
Assembly Time
5 mins
Total Time
30 mins
Servings:
4
rolls
Calories:
589 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 rolls
Amount Per Serving
Calories 589
% 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.