Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise

Name: Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise
Prep time: 15M
Total time: 45M
Yield: 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 Mayonnaise; 2 tbsp. Aji Amarillo – Yellow Hot Pepper Paste; 1 tbsp. Lemon Juice; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; Hot Sauce; 4 tbsp. (½ stick) butter, at room temperature; 6 split-top hot dog buns; 1 cup shredded romaine lettuce; 6 lemon wedges, for serving

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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® <a title="Yellow Hot Pepper Paste" href="https://www.goya.com/en/products/aji-amarillo-yellow-hot-pepper-paste/" data-id="10303">Ají Amarillo Paste </a>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

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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

scallions, finely chopped

¼ cup

GOYA® Mayonnaise

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2 tbsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

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1 tbsp.

GOYA® Lemon Juice

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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GOYA® Hot Sauce(optional)

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4 tbsp.

(½ stick) butter, at room temperature

split-top hot dog buns

1 cup

shredded romaine lettuce

lemon wedges, for serving

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Directions

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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.

Products in this Recipe

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Mayonnaise

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Aji Amarillo – Yellow Hot Pepper Paste

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Lemon Juice

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Adobo All-Purpose Seasoning with Pepper

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Hot Sauce

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