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.
Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
ASIAN GINGER CHOW MEIN SLAW:
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.
SPICY SRIRACHA MAYO:
Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
FOR SANDWICH ASSEMBLY:
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.