Everyone in my house was in the mood for lobster rolls and I only had 4 small frozen tails in the freezer! Knowing that I would have to stretch the seafood as far as possible to make sure everyone left the table satisfied, I added some shrimp to the mix. The shrimp fills up space in this salad and almost doubles the amount I end up with when making lobster rolls. I added a Brioche roll to fancy this up, instead of a regular Coney bun.
4 Lobster tails (poached in butter and a sprinkle of old bay and removed from shell)
12 oz jumbo shrimp (poached in vegetable stock and a sprinkle of old bay and removed from the shells)
Heart of celery, with leaves, small diced
1/2 medium sweet onion, small diced
1 lemon, zested and juiced
1 cup Dukes mayonaise
Salt and pepper to taste
Prepare the veggies:
For the shrimp:
I cook my shrimp in the shell in a mix of boiling veggie stock and old bay. When the shrimp curl up, remove them and let cool. I always toss with ice to stop the cooking. Peel after cooking and chop into bite-sized bits.
For the lobster:
I leave the shell on when I cook the tails. I cook the lobster in a bath of butter with a little lemon juice and old bay – lid on. When the tails are red and curled, remove them and let cool. I toss with a little ice to stop the cooking. Chop into bite sized bits.
For the bread:
You cannot go wrong with Brioche buns here. Slice them in half and gently toast the sliced side on a buttered griddle just prior to serving.
For the salad:
Time to assemble! Your shrimp and lobster should be cool and ready to mix into the salad. Add the seafood, mayo, celery, and lemon zest and a little bit of the lemon juice in a large bowl and stir well. Taste it at this point and decide if you need more salt, pepper, juice, old bay, dill…etc. The list of additions is endless.
Enjoy your seafood salad on a roll, crackers or on lettuce as a salad.