Lobstah Shrimp Roll Recipe

Prep and toast rolls

Split each brioche roll along the top so the sides remain attached. Brush the cut (interior) sides lightly with a mixture of melted unsalted butter and olive oil (use about 3 tbs butter melted with 1 tsp olive oil). Heat a skillet over medium heat until hot. Place rolls cut-side down and toast 1–2 minutes until golden-brown and crisp. Remove and keep warm.

If lobster and shrimp are not already cooked, poach briefly in simmering salted water until opaque (lobster 3–4 minutes; shrimp 2–3 minutes), then cool in an ice bath. Drain and pat dry. Roughly chop lobster meat into 1/2-inch pieces; chop shrimp to roughly the same size. Place chopped seafood in a medium mixing bowl.

Add the finely diced celery, thinly sliced scallions, and minced chives to the bowl with the seafood. Toss gently to combine, taking care not to mash the pieces—keep chunky texture.

In a small bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, Old Bay seasoning, hot sauce (if using), salt, and freshly ground black pepper until smooth and homogenous.

Taste the dressing and adjust seasoning: add up to 1 tbs more lemon juice for brightness, more salt if needed, or a pinch more Old Bay for seasoning. The dressing should be tangy but not overpowering; it will lightly coat the seafood.

Pour the dressing over the seafood and vegetables. Gently fold the dressing into the lobster/shrimp mixture using a spatula until evenly coated. Do not overmix—keep some visible chunks of shellfish for texture. Cover and chill 10–15 minutes to let flavors marry (you can serve immediately if preferred).

If using lettuce, place one leaf inside each toasted roll to create a barrier and add crunch.

Divide the dressed lobster-shrimp mixture into 4 equal portions (about 4.5 oz each). Using a spoon, mound the filling into each toasted roll, leaving a little height but not overflowing.

Lightly dust the top of each roll with a pinch of crushed paprika or smoked paprika for color and a hint of smoke. Squeeze a lemon wedge over each roll just before serving for brightness.

Serve immediately while the rolls are warm and crisp alongside extra lemon wedges and any remaining seasoning.