Lobster, Crab & Shrimp Roll Recipe

Prepare seafood

If using whole cooked lobster/crab/shrimp, pick meat into bite-sized pieces. Ensure lobster and crab are free of shells and cartilage; chop lobster into roughly 1/2" pieces and roughly chop shrimp to similar size. Chill briefly if warm.

In a large bowl combine mayonnaise, lemon juice, Dijon mustard, minced shallot, and olive oil. Whisk until smooth and slightly glossy.

Add diced celery, chives, parsley, Old Bay seasoning, kosher salt, black pepper, and optional cayenne to the dressing. Taste and adjust lemon, salt, or mustard as needed — the dressing should be bright and slightly tangy to complement the shellfish.

Gently fold the lobster, crab, and shrimp into the dressing using a rubber spatula. Do not overmix; keep pieces intact. Refrigerate the salad for at least 20 minutes to let flavors marry, up to 2 hours. If making ahead, hold covered for up to 24 hours and gently re-fold before using.

Split the hoagie rolls lengthwise but leave a hinge if desired. Pat the inside of each roll dry with paper towel.

Heat a skillet or griddle over medium heat. In a small bowl, combine softened butter and a teaspoon of olive oil; spread a thin layer on the cut faces of each roll.

Toast the buttered cut sides in the skillet, pressing lightly, until golden brown and crisp, about 2–3 minutes per side. Alternatively, broil cut sides for 1–2 minutes watching closely to avoid burning.

If using lettuce, place one leaf in the bottom of each toasted roll to create a barrier that keeps the bread from getting soggy.

Portion the chilled seafood salad into 4 equal mounds (about 5 oz each). Gently heap the salad into each prepared roll, mounding slightly.

Serve immediately with lemon wedges alongside. Provide extra napkins — these rolls are rich and decadent.