These Mini Lobster Rolls with Shrimp where a big hit at the recent Collaboration Kitchen event (at Catalina Offshore Products) and I know they will be a huge it at your next party. Plus they are supper simple to make.
This recipes serves approximately 10 to 12 appetizers
¼ lb Cooked shrimp, cut into large chunks
To cook the shrimp,combine lemon and water in a stock pot; bring to a boil.
Add shrimp (peel on for best flavor), remove pot from heat and let stand in water until cooked through, about 4 minutes (or until pink and firm).
Strain out shrimp and KEEP THE COOKING LIQUID.
¾ lb Cooked lobster, cut into large chunks
To cook lobster, bring shrimp cooking liquid to a boil over high heat. Reduce heat to medium high and add lobster. Cook for 9 minutes.
½ cup Mayonnaise
1 tsp Dijon mustard
1/3 cup Celery, finely diced
1 tbsp Lemon juice
1 tsp Dill, finely chopped
Salt and Pepper to taste
1 to 2 heads Butter lettuce
24 small Mini hot dog buns or soft dinner rolls
Traditional lobster rolls are served in “Split-top” hot dog buns. These are extremely hard to find ( in San Diego, CA). What I recomend is asking a local baker to make you a narrow dinner roll (needs to be a softer style of roll like potato bread).
Whisk together mayonnaise, Dijon mustard, and lemon juice; till smooth. Fold in lobster, shrimp, celery, dill and season with salt and pepper.
Chill, covered, until ready to serve.
Cut down into tops of rolls to split them, but do not cut all the way through, add butter lettuce to one side of the roll and fill each roll with 1 heaping tablespoon seafood.