Lobster & Shrimp Roll
with Old Bay Potato Wedges | 2 servings
- Shellfish
- Eggs
- Soy
- Wheat
- Milk
There’s nothing more “New England” than a lobster roll (or a shrimp roll). Our twist on this classic coastal sub combines both succulent shellfish into a single summer treat. The seafood is tossed with celery, mustard, mayo, lemon, and minced dill for fresh, citrusy flavor, then piled into crusty buttered baguettes for an extra dose of crunch. Served with Old Bay potato wedges on the side, this supper shouts "summer"!
Ingredients
12 ounce
Potatoes
2.5 ounce
Celery Sticks
1 unit
Lemon
¼ ounce
Dill
1 unit
OLD BAY® Seasoning
7 ounce
Lobster Tails
(Contains: Shellfish)
10 ounce
Shrimp
(Contains: Shellfish)
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Place 1 TBSP butter in a small bowl; bring to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely dice celery. Mince fronds from dill. Zest and quarter lemon.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (save the rest for another use), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Using kitchen shears, cut through thin shell along underside of each lobster tail, leaving meat intact and stopping at fanned end. Pressing down gently of each side of shell to crack, remove meat and discard shell. Cut lobster tail in half lengthwise, then crosswise into 1-inch pieces. TIP: Lobster may have a large vein running down the center of the tail; remove if necessary. Rinse shrimp under cold water.
Once water is boiling, prepare a large bowl of ice water and set aside. Add lobster and shrimp to pot of boiling water. Cook until opaque and cooked through, 2 minutes. Drain, then immediately place lobster and shrimp into bowl with ice water. Let sit until chilled, at least 1 minute. Drain, then pat dry with paper towels. Wipe out bowl.
Transfer lobster and shrimp to a cutting board; roughly chop into bite-size pieces. In bowl used for ice water, combine celery, mustard, mayonnaise, ¼ tsp lemon zest, and as much minced dill as you like. TIP: If you love lemon, add a small squeeze of lemon juice here if desired. Add lobster and shrimp; toss to coat. Taste and season with salt (we used ¼ tsp) and pepper.
Slice baguettes lengthwise, stopping before you get all the way through. Spread cut sides with softened butter. Toast on middle rack until golden, 3-4 minutes. Divide toasted baguettes between plates. Fill with lobster and shrimp mixture. Serve with potato wedges and lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, especially the fresh dill and creamy mayo combo. Some found it bland; consider adding extra seasoning.
- Ease of prep: First-time seafood cooks felt confident, though some found deveining shrimp tedious. Sautéing instead of boiling added flavor for some.
- Suggestions: Use less mayo for a less messy sandwich. Try serving over mixed greens to catch falling bits 🥗.
- Portions: Generous filling amount pleased most; a few made extra sandwiches from the seafood provided.
- Serving ideas: Some enjoyed it as a dip or in lettuce wraps. Consider toasting the buns for added crunch.
Reviews from our home cooks
I pan fried the shrimp and lobster with olive oil and the Old Bay seasoning, instead of boiling it and it was such a delicious sandwich! We served it over a bed of mixed greens so we also got a salad out of the bits that fell out!
LUV the new recipe and mix of shrimp & lobster. I would have never thought to cook the seafood that way but liked it! LUVed the generous portions on this recipe!
This was soooooo good with the celery and warm buttered rolls. I made 3 sandwiches from 2 lobster tails and bag of shrimp. Better than the sandwich from the food truck.
Great portion & easy to make. It was so cool having a lobster tail for the first time!
Made Connecticut style rolls and cooked it in butter. The dill was slimy and unusable but I had fresh chives and minced garlic and added the lemon juice. Used a different marinade for shrimp and made aioli for the fries, bought split top New England style buns. Lot of changes to what I did, had to buy two extra lobsters for enough meat.
This was something new to try and we LOVED it! Probably needed two extra rolls for all the filling.
We loved the taste but only used a third of the mayo. If we used the amount given it would have been a different story
This was great, but difficult to eat as the salad fell out of the bun pretty easily. What about the same thing in an avocado half?
Super messy but for a first time cooking lobster had a good time
Absolutely loved this. Please offer it again - was a really good change of pace. My husband loved it and he usually doesn't say anything, but wanted to know when I could get it again
