Recipes
Lobster and Shrimp Rolls
4 servings
25 minutes total
Shopping list
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
- 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.
- 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.
- Combine lobster and shrimp with remaining ingredients. Fill hoagie rolls with seafood mixture and serve.