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Lobster and Shrimp Rolls
Recipes
Lobster and Shrimp Rolls
4 servings
25 minutes total

Ingredients

  • 4 Publix Bakery Hoagie Rolls
  • 4 tablespoons unsalted butter
  • 4 (3-oz) lobster tails
  • ½ lb peeled/deveined large shrimp
  • ½ cup mayonnaise
  • ¼ cup celery leaves, coarsely chopped
  • 1 rib celery, thinly sliced
  • 2 tablespoons green onions, chopped
  • Zest and juice of 1 lemon
  • ¼ teaspoon celery seed
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Cut hoagie rolls in half lengthwise, leaving ½-inch uncut. Heat butter in a large nonstick sauté pan on medium-high. Place rolls cut side down in melted butter to toast; cook 1-2 minutes or until golden.
    2. Remove lobster from the shell. Dice shrimp and lobster into ½-inch pieces. Poach in simmering water 3-4 minutes or until lobster and shrimp are opaque. Drain lobster and shrimp; chill until cool enough to handle.
    3. Combine lobster and shrimp with remaining ingredients. Fill hoagie rolls with seafood mixture and serve.