Lobster and shrimp rolls with aji amarillo chili mayonnaise

American recipes





In this recipe, we bring you the best of U.S. cuisine and add a delicious Latin twist. How? We stir a few spoonfuls of GOYA® Ají Amarillo Pasta into the mayonnaise mixture. Ají Amarillo is a Peruvian yellow bell pepper with a fruity, spicy flavor that makes a nice counterbalance to the fresh creamy mayonnaise. Toss gently with cooked lobster and shrimp, crispy celery and scallions, then spread the shrimp-prawn salad on buttered toast, and you have 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 with GOYA pepper
  • 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 lobster, shrimp, celery, scallions, mayonnaise, aji amarillo, lime juice and Adobo; add hot sauce, if desired. Toss lobster mixture gently until well blended; transfer to an airtight container and refrigerate for at least 30 minutes.
  2. Heat a large skillet over medium heat. Butter rolls inside and out; toast in skillet until golden brown and crisp on all sides.
  3. To assemble rolls, divide crushed romaine evenly among rolls; fill with reserved lobster and shrimp salad. Serve immediately, with lemon slices on one side.

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