Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise

Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise

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Prep time

15m

Total time

45m

Yields

6

Rolls

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La Cocina Goya

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.

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  • Ingredients
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Ingredients

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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

GOYA® Hot Sauce (optional)

4 tbsp.

(½ stick) unsalted butter, at room temperature

6

split-top hot dog buns

1 cup

shredded romaine lettuce

6

lemon wedges, for serving

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.

Recipe Tags

Main Dishes Under 60

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