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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp and Lobster Rolls
Serves 4
4 large Hot Dog Rolls
1/2 lb. Cooked Lobster Meat
1/2 lb. Cooked Shrimp
1/4 cup Scallions, sliced
1/2 cup Celery, chopped
2 tsp. Dijon Mustard
1/2 Lemon, juiced
1 tsp. Worcestershire Sauce
1/3 cup Mayonnaise
1/3 cup Sour Cream
Salt and Pepper to taste
Lettuce as needed
Tear the lobster meat into large pieces. Slice the
shrimp in half and place into a bowl with the lobster. In a separate
bowl mix all of the other ingredients except the rolls and the lettuce.
Add the seafood and fold together until combined. Place into the
refrigerator. Butter the rolls and toast them. After the rolls you
prefer. If you like a crisp lettuce use iceberg. If you would rather a
deeper green color use romaine or greenleaf, or if you want to try
something different use alphalpa sprouts or arugula. Split the salad
mixture between the rolls and serve with chips and a pickle.
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