Summer Lobster or Shrimp rolls are simply hot dog rolls stuffed with your favorite seafood salad, lobster, shrimp or both! Delicious seafood salads made with chopped celery, scallions-green onions, Italian parsley, extra virgin olive oil and fresh squeezed lemons, served on a buttery toasted bun. Delish!
Summer Lobster or Shrimp Rolls are a perfect way to serve as a light summer's lunch or dinner. They are light enough to eat two and make it an entire meal. You can serve them with a side of fresh summer fruit and it's a joyful, satisfying meal.
To speed things up, I decided to try this recipe using frozen Langostino Lobster Tails that are pre- cooked and peeled. I found them in the frozen food section at the local supermarket. You only need to thaw and rinse, and I thought to myself - PERFECT!
I usually make these rolls using fresh shrimp, as my husband prefers, by boiling them in water, then chopping them into the salad mix. But, using frozen langostino tails instead of fresh, saved me some time and even my husband enjoyed them.
You can use frozen pre-cooked shrimp too! The important key is- with any frozen seafood, is to rinse them well to avoid fishy taste. For more added flavor, grill or toast the rolls just before filling them.
This seafood roll can be made with shrimp, lobster, scallops, or even a medley of seafood. It was so easy and a nice change.
Tomorrow we will be posting our avocado salad that would go perfect to serve with our seafood rolls here. In the meantime, enjoy your day!
Summer Lobster or Shrimp Rolls
- 2 (8 oz) pkgs. Langostino Lobster Tails-(I used Pier 33 Gourmet)
- (Or use 1 pound of shrimp- peeled, deveined, cooked)
- 2 celery stalks - finely chopped
- 1 to 2 green onions- finely chopped
- 1/4 cup Italian parsley - finely chopped
- 2 lemons juiced (about 3 Tbsp.)
- 1/3 cup extra-virgin olive oil
- 1/8 tsp. garlic powder or 1 garlic minced
- 1/2 tsp. Iodized or kosher salt
- 1/4 tsp. black pepper
- 4 to 6 tsp. butter
- 4 to 6 bakery hot dog buns( find in your bakery section at local supermarket)
Cut bakery buns in half lengthwise, leaving 1/2-inch uncut and set aside.
Thaw langostino lobster tails in cold water for about 10 minutes
Drain and rinse the tails under running water for another 2 to 3 minutes. Drain well.
Chop the lobster tails into smaller pieces. Place them into a bowl and add celery, green onions and Italian parsley.
Whisk together lemon juice, olive oil, garlic powder (or fresh garlic), salt and pepper. Pour the dressing into the bowl and toss to coat.
Chill seafood salad if you are planning to serve it later in the day.
Spread 1 teaspoon of butter inside each bun. In a non-stick pan or on the barbeque toast the buns, butter side down on low heat for about 1 to 2 minutes, or until golden; set aside. Fill each bun with seafood mixture, about 2 to 3 tablespoons. Serve immediately.
Yields: 4 to 6 rolls