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“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
YIELD:
6 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. LOBSTER & SHRIMP FILLING:
  2. Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
  3. ASIAN GINGER CHOW MEIN SLAW:
  4. 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.
  5. SPICY SRIRACHA MAYO:
  6. Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
  7. FOR SANDWICH ASSEMBLY:
  8. 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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