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The Washington Post

Lobster and Shrimp Rolls

Lobster and Shrimp Rolls 4.000

Domenica Marchetti for The Washington Post

Family Dish Jul 25, 2011

A combination of lobster claw and tail meat would be ideal for these indulgent dinner sandwiches. If you really want to splurge, you can omit the shrimp and use 1 pound of lobster. But at our house, we like the flavor and texture of the two shellfish together. Serve this with a simple tomato salad or coleslaw on the side.

We found split-top hot dog buns at Rodman's in the District.

To drink: a crisp California sauvignon blanc.

Make Ahead: The sandwich filling needs to be refrigerated for at least 30 minutes.


Servings: 4 - 6

Yield: Makes 6 sandwiches

Ingredients
  • 8 ounces cooked lobster meat, cut into chunks
  • 8 ounces peeled, deveined and cooked large shrimp, each cut into thirds
  • 1/4 cup regular or low-fat mayonnaise
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup finely chopped celery
  • 2 scallions, finely chopped
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • A few dashes hot sauce (optional)
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 6 split-top hot dog buns
  • 1 cup shredded romaine lettuce
  • 6 lemon wedges, for serving

Directions

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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Recipe Source

Adapted from "The Encyclopedia of Sandwiches," by Susan Russo (Quirk, 2010).

Tested by Domenica Marchetti .

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 300


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 5g 25%

Cholesterol: 125mg 42%

Sodium: 720mg 30%

Total Carbohydrates: 24g 8%

Dietary Fiber: 1g 4%

Sugar: 4g

Protein: 20g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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