Lobster and shrimp rolls with aji amarillo chili mayonnaise

Name: Lobster and shrimp rolls with aji amarillo chili mayonnaise
Cook time: 15 min
Cuisine: American recipes
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 with GOYA pepper; 1 tablespoon of hot sauce; 4 tablespoons unsalted butter; 6 hot dog buns; 1 cup of romaine lettuce; 6 wedges lemon

American recipes

Seafood

Appetizer

Medium

15'

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

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 with GOYA pepper
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 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.
Heat a large skillet over medium heat. Butter rolls inside and out; toast in skillet until golden brown and crisp on all sides.
To assemble rolls, divide crushed romaine evenly among rolls; fill with reserved lobster and shrimp salad. Serve immediately, with lemon slices on one side.