Rocket Lobster Rolls

Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong.

• Ready In: 1 hr 10 mins
• Yields: 6 sandwiches

Ingredients

• Lobster and Shrimp Filling

• 12  ounces  cooked lobster meat, cut into chunks
• 12  ounces large shrimp (peeled, cooked and cut into chunks)
• 1⁄2 cup mayonnaise
• 2  tablespoons fresh lemon juice
• 1⁄3 cup celery, finely diced
• 4  green onions, finely diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon Tabasco jalapeno sauce

• Asian Ginger Chow Mein Slaw

• 1  garlic clove, minced
• 2  tablespoons brown sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup olive oil
• 1  teaspoon oyster sauce
• 1  tablespoon  minced gingerroot
• 1⁄2 cup  dried  chow mein noodles

• Spicy Sriracha Mayo

• 2  garlic cloves, minced
• 3⁄4 cup mayonnaise
• 4  tablespoons  hot sauce (sriracha)
• 2  tablespoons lime juice
• 2  tablespoons cilantro, chopped
• 1  teaspoon crushed red pepper flakes
• 1⁄2 teaspoon sea salt

• Sandwich

• 6  tablespoons butter, softened
• 6  brioche  sandwich buns
• 1 1⁄2 cups  shredded iceberg lettuce

Directions

1. LOBSTER & SHRIMP FILLING:
2. Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
3. ASIAN GINGER CHOW MEIN SLAW:
4. In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
5. SPICY SRIRACHA MAYO:
6. Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
7. FOR SANDWICH ASSEMBLY:
8. Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.