Lobster and Shrimp Rolls with Yellow Chili Mayonnaise
American recipes
Seafood
Appetizer
Medium
15'
In this recipe, we offer you the best of US gastronomy and add a delicious Latin touch. How? We roll a few tablespoons of GOYA® Ají Amarillo Paste in the mayonnaise mixture. Ají Amarillo is a Peruvian yellow pepper with a fruity and spicy flavor that makes a good counterweight to fresh creamy mayonnaise. Gently mix with cooked lobster and shrimp, crispy celery, and chives, then spread the prawn-prawn salad on buttered toast, and you've got a new American classic with a delicious Latin update.
Ingredients
- 250 grams of lobster meat
- 250 grams of medium shrimp
- 0.25 cup of celery, chopped
- 2 units chives
- 0.25 cup of mayonnaise
- 2 tablespoon of Panca Pepper Paste
- 1 tablespoon of lemon juice
- 0.5 tablespoon of Adobo con pimienta GOYA
- 1 tablespoon of hot sauce
- 4 tablespoons unsalted butter
- 6 hot dog buns
- 1 cup of romaine lettuce
- 6 wedges lemon
Preparation
- In a large bowl, add the lobster, shrimp, celery, chives, mayonnaise, yellow pepper, lemon juice, and Adobo; add hot sauce, if desired. Mix the lobster mixture gently until well mixed; Transfer it to an airtight container and refrigerate it for at least 30 minutes.
- Heat a large skillet over medium heat. Butter rolls inside and out; toast in the pan until golden and crispy on all sides.
- To assemble the rolls, divide the crushed romaines evenly between the rolls; Fill with the reserved shrimp and lobster salad. Serve immediately, with lemon wedges on one side.
