Rocket Lobster Rolls
"Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong."
- Ready In:
- 1hr 10mins
- Ingredients:
- 26
- Yields:
-
6 sandwiches
ingredients
-
Lobster and Shrimp Filling
- 12 ounces cooked lobster meat, cut into chunks
- 12 ounces large shrimp (peeled, cooked and cut into chunks)
- 1⁄2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1⁄3 cup celery, finely diced
- 4 green onions, finely diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Tabasco jalapeno sauce
-
Asian Ginger Chow Mein Slaw
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup olive oil
- 1 teaspoon oyster sauce
- 1 tablespoon minced gingerroot
- 1⁄2 cup dried chow mein noodles
-
Spicy Sriracha Mayo
- 2 garlic cloves, minced
- 3⁄4 cup mayonnaise
- 4 tablespoons hot sauce (sriracha)
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon sea salt
-
Sandwich
- 6 tablespoons butter, softened
- 6 brioche sandwich buns
- 1 1⁄2 cups shredded iceberg lettuce
directions
-
LOBSTER & SHRIMP FILLING:
- Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
-
ASIAN GINGER CHOW MEIN SLAW:
- In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
-
SPICY SRIRACHA MAYO:
- Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
-
FOR SANDWICH ASSEMBLY:
- Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.
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RECIPE SUBMITTED BY
Food.com
United States
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