Rocket Lobster Rolls

Submitted by Food.com

"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: 1hr 10mins
• Ingredients: 26
• 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.