Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise
Nothing says summer in the USA quite like a lobster or shrimp roll! Here, we give you the best of both worlds and add a delicious Latin twist! How? We stir a few spoonfuls of GOYA® Ají Amarillo Paste into the mayonnaise mixture. Ají Amarillo is a Peruvian yellow pepper with a fruity, spicy flavor that makes a nice counterbalance to the cool creamy mayonnaise. Gently mix with cooked lobster and shrimp, crunchy celery and scallions, then spread the lobster-shrimp salad onto toasted, buttered buns, and you’ve got a new American classic with a very delicious Latin update.
Total Time
45m
Prep Time:15m
Yields:6 Rolls
Ingredients
8 oz.
cooked lobster meat, cut into chunks
8 oz.
cooked medium shrimp, peeled, deveined and cut into thirds
¼ cup
finely chopped celery
2
scallions, finely chopped
¼ cup
1 tbsp.
4 tbsp.
6
split-top hot dog buns
1 cup
shredded romaine lettuce
6
lemon wedges, for serving
Directions
Step 1
In a large bowl, add lobster, shrimp, celery, scallions, mayonnaise, aji amarillo, lemon juice, and Adobo; add hot sauce, if desired. Mix lobster mixture together gently until well blended; transfer to airtight container and refrigerate for at least 30 minutes.
Step 2
Heat large skillet over medium heat. Butter buns inside and out; toast on skillet until golden brown and crisp all over.
Step 3
To assemble rolls, divide shredded romaine evenly among rolls; fill with reserved lobster-shrimp salad. Serve immediately, with lemon wedges on the side.
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Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise
Prep Time 15m
Total time 45m
Yields: 6 Rolls
Nothing says summer in the USA quite like a lobster or shrimp roll! Here, we give you the best of both worlds and add a delicious Latin twist! How? We stir a few spoonfuls of GOYA® Ají Amarillo Paste into the mayonnaise mixture. Ají Amarillo is a Peruvian yellow pepper with a fruity, spicy flavor that makes a nice counterbalance to the cool creamy mayonnaise. Gently mix with cooked lobster and shrimp, crunchy celery and scallions, then spread the lobster-shrimp salad onto toasted, buttered buns, and you’ve got a new American classic with a very delicious Latin update.
Ingredients
8 oz.
cooked lobster meat, cut into chunks
8 oz.
cooked medium shrimp, peeled, deveined and cut into thirds
¼ cup
finely chopped celery
2
scallions, finely chopped
¼ cup
1 tbsp.
4 tbsp.
6
split-top hot dog buns
1 cup
shredded romaine lettuce
6
lemon wedges, for serving
Directions
Step 1
In a large bowl, add lobster, shrimp, celery, scallions, mayonnaise, aji amarillo, lemon juice, and Adobo; add hot sauce, if desired. Mix lobster mixture together gently until well blended; transfer to airtight container and refrigerate for at least 30 minutes.
Step 2
Heat large skillet over medium heat. Butter buns inside and out; toast on skillet until golden brown and crisp all over.
Step 3
To assemble rolls, divide shredded romaine evenly among rolls; fill with reserved lobster-shrimp salad. Serve immediately, with lemon wedges on the side.
