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