Lobster and Shrimp Rolls with Yellow Chili Mayonnaise

American recipes





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 Preparation Share


  • 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


  1. 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.
  2. Heat a large skillet over medium heat. Butter rolls inside and out; toast in the pan until golden and crispy on all sides.
  3. 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.

Products for the recipe

Discover more recipes like this