Lobster and shrimp rolls with aji amarillo chili mayonnaise
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
- 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.
