Lobster & Shrimp Roll

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
  • Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
  • While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
  • Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
  • Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
  • While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
  • Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
  • Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
  • Allow to fully cool in a refrigerator before serving.
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