RECIPE: Swap in shrimp for easier, faster ‘lobster’ rolls
I lived in Boston for two years after college, and one of the things I miss most about warm weather (other than the lack of snow, of course) is lobster roll season. I’ve never been one to enjoy picking through a whole steamed crustacean, but mix its sweet, tender meat with mayonnaise or butter and serve it on a toasted roll? Sign me up.
However, I never wanted to make lobster rolls at home. Lobster is pricey and, frankly, annoying to cook. But if you swap in its smaller, easier to handle cousin — shrimp — you can make a similar dish in less than 30 minutes.
I like to start with the largest shrimp I can easily find at the store — look for labels like extra-jumbo or 16/20. Their size gives you a little more leeway in cooking time; you don’t need to worry that they’ll go from tender to chewy in a matter of seconds. I poach them gently in lemon-filled water, watching for their flesh to turn from grey and translucent to pink and opaque. From there, it’s just a quick chop then a toss with finely diced celery, mayonnaise, and more lemon.
Traditionally, lobster rolls are served in hot dog buns split on the top instead of the side (this shape makes it easiest to toast the buns in butter), but these are hard to find in the South. Luckily, you can make an equally tasty sandwich with standard side-loading buns, warmed in the oven, and then spread with a bit of butter on the inside.
Shrimp Rolls
- 2 lemons, divided
- 1 pound frozen extra-jumbo (16/20) peeled and deveined shrimp, thawed, or fresh shrimp of the same size
- Water
- Salt and freshly ground pepper
- 2 stalks celery, finely diced (if there are celery leaves on the stalks, roughly chop and reserve them)
- 1/4 cup mayonnaise
- 4 hot dog buns
- 2 tablespoons room temperature unsalted butter
- Heat the oven to 500 degrees.
- Thinly slice one of the lemons into rounds and place in a 10-inch skillet. Add the shrimp in a single layer and pour in enough water to just cover the shrimp. Season with salt.
- Place over medium heat. Let the mixture slowly come to a simmer while the shrimp cook, occasionally flipping them as needed to cook evenly. Remove from the heat just when the shrimp turn fully opaque, 5 to 7 minutes after turning on the heat. Drain and discard the lemon.
- Roughly chop the shrimp and transfer to a large bowl with the celery. Add the mayonnaise and toss to coat. Zest the second lemon and squeeze half of its juice into the salad. Stir well. Season with salt, pepper, and additional lemon juice, if desired.
- Meanwhile, place the buns directly on a middle oven rack. Let the buns bake until warm, 2 to 3 minutes. Carefully split open and spread with butter.
- Divide the shrimp salad between the buns. Top with the celery leaves, if you’ve got them. Serve.
Nutritional information
Per serving: Per serving: 313 calories (percent of calories from fat, 34), 22 grams protein, 29 grams carbohydrates, 6 grams total sugars, 3 grams fiber, 12 grams total fat (5 grams saturated), 161 milligrams cholesterol, 1,307 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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