Lobster rolls are a delicious and well-loved classic sandwich, but lobster is out of the budget for many and hard to find in rural Idaho. This recipe is quicker and easier, and it makes a great substitute for a yummy lobster roll when you’re craving one.
Ingredients:
- Shrimp
- Rolls of your choice
- 2/3 c. mayo of your choice
- A handful of chives (chopped)
- 1 stalk of celery (chopped)
- 1-2 tsp. mustard of your choice (Dijon pairs well)
- Lemon zest and juice from half a lemon
- A pinch of dill
- Salt
- Pepper
- Paprika
- Old Bay seasoning
- Butter
Directions:
- First, you’ll want to prep the sauce. Combine the mayo, chives, celery, mustard, lemon juice and zest, dill and seasonings* into a medium-sized bowl.
- Mix well until everything is fully combined, and you get the consistency that you want.
- Put a chunk of butter (around 1-2 tbsp.) into a saucepan on medium heat and let melt. Once melted, sprinkle some Old Bay seasoning and mix. Once the Old Bay is mixed in and the butter is slightly browned, add your shrimp.
- Shrimp typically cooks pretty quickly, so be sure to keep an eye on it. Once the outer edges are pink and the shrimp has begun to curl in on itself, flip them.
- Allow the other side to cook until it’s pink, then take them off the heat.
- Roughly chop the shrimp into chunks and put them into the sauce. Mix until the shrimp is covered in the sauce.
- Toast your rolls, either in a toaster or in a pan on the stove.
- Scoop some of the creamy shrimp and sauce mixture into your roll and sprinkle a little Old Bay on top.
- Enjoy!
Chef Notes:
*All seasonings to taste. Keep in mind that dill tends to be a strong flavor, so start with a small amount and add more from there based on your preference.
Brooklynn Jolley can be reached at [email protected]