Lobster & Shrimp Roll
with Old Bay Potato Wedges | 2 servings
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"!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
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.
