Macrina’s Lobster Rolls are the perfect bun for a summer seafood sandwich or grilled sausage with caramelized onions and peppers. No matter how you fill these rolls, the key is to butter and grill or sauté the sides to caramelize the bread and warm it through.
Makes 4 sandwiches
6 cups water
2 Tbsp kosher salt
1¼ tsp crushed red pepper flakes, divided
1 lb frozen shrimp, 16–20 size, (deveined, shell on)
8 oz fresh crab meat, cooked
2 ribs celery, medium dice
2 tsp capers, chopped
3 tsp fresh tarragon, finely chopped
3 tsp shallots, finely chopped
½ cup mayonnaise
2 Tbsp fresh lemon juice
4 Macrina Lobster Rolls
In a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and bring back to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.
Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.
Peel the shrimp and coarsely chop them in ½-inch pieces.
In a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well. Add the crab and chopped shrimp. Stir to combine.
Cut a pocket into the top of each Lobster Roll. Brush with butter and grill or pan sauté on both sides to caramelize the bread and warm it through. Put an equal portion of the shrimp and crab salad into the pocket of each roll. Serve with your favorite chips or green salad.