Lobster & Shrimp Roll

Name: Lobster & Shrimp Roll with Old Bay Potato Wedges | 2 servings
Yield: 2 servings
Ingredients: 12 oz Potato; 2 1/2 oz Celery; 1 Lemon; 1/4 oz Dill; 1 unit OLD BAY® Seasoning; 7 oz Lobster Tails; 10 oz Shrimp; 6 tbsp Mayonnaise; 2 tsp Dijon Mustard; 2 unit Demi-Baguette; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tbsp Butter

with Old Bay Potato Wedges | 2 servings

By Recipe0 System

There’s nothing more “New England” than a lobster roll (or a shrimp roll). Our twist on this classic coastal sub combines both succulent shellfish into a single summer treat. The seafood is tossed with celery, mustard, mayo, lemon, and minced dill for fresh, citrusy flavor, then piled into crusty buttered baguettes for an extra dose of crunch. Served with Old Bay potato wedges on the side, this supper shouts "summer"!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Potato
2 1/2 oz Celery
1 Lemon
1/4 oz Dill
1 unit OLD BAY® Seasoning
7 oz Lobster Tails
10 oz Shrimp
6 tbsp Mayonnaise
2 tsp Dijon Mustard
2 unit Demi-Baguette
Salt
Black Pepper
2 tsp Cooking Oil
1 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Place 1 TBSP butter in a small bowl; bring to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely dice celery. Mince fronds from dill. Zest and quarter lemon.
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (save the rest for another use), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3

Using kitchen shears, cut through thin shell along underside of each lobster tail*, leaving meat intact and stopping at fanned end. Pressing down gently of each side of shell to crack, remove meat and discard shell. Cut lobster tail in half lengthwise, then crosswise into 1-inch pieces. TIP: Lobster may have a large vein running down the center of the tail; remove if necessary. Rinse shrimp* under cold water.
4

Once water is boiling, prepare a large bowl of ice water and set aside. Add lobster and shrimp to pot of boiling water. Cook until opaque and cooked through, 2 minutes. Drain, then immediately place lobster and shrimp into bowl with ice water. Let sit until chilled, at least 1 minute. Drain, then pat dry with paper towels. Wipe out bowl.
5

Transfer lobster and shrimp to a cutting board; roughly chop into bite-size pieces. In bowl used for ice water, combine celery, mustard, mayonnaise, ¼ tsp lemon zest, and as much minced dill as you like. TIP: If you love lemon, add a small squeeze of lemon juice here if desired. Add lobster and shrimp; toss to coat. Taste and season with salt (we used ¼ tsp) and pepper.
6

Slice baguettes lengthwise, stopping before you get all the way through. Spread cut sides with softened butter. Toast on middle rack until golden, 3-4 minutes. Divide toasted baguettes between plates. Fill with lobster and shrimp mixture. Serve with potato wedges and lemon wedges on the side.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.