Lobster Shrimp Roll

Enjoy the harvest

lobster shrimp roll

Lobster And Shrimp Roll Recipe

This lobster and shrimp roll begins with fresh lobster and shrimp, but frozen will do. I live in Kentucky and we have a local fish market where we can get fresh shrimp and lobster. We even have a few vendors that drive to Mississippi and/or Alabama to load their refrigerated trailer with fresh shrimp from the docks. They drive straight back to Kentucky so they are fresh. They sell the shrimp and it is a great option for fresh shrimp. Some of our grocery stores have a fresh lobster tail and even some have live lobster. In the winter I will use frozen lobster and shrimp for the lobster shrimp roll.

The lobster shrimp roll is a special treat for us. I started adding shrimp to my lobster rolls to get a little more bang for my buck.  Poorman’s lobster roll, I guess you might say. The shrimp adds a little different texture but it is delicious and instead of 4 lobster tails I can buy 2 tails and a pound of shrimp and get more rolls with my ingredients.

Rambling Angler Store


Starting with a cast iron skillet and add about 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter for a little added flavor. Add the garlic to simmer in the butter and oil. This is when my wife and kids come to see what I am making for dinner.  The smell from preparing the lobster shrimp roll is wonderful. Some say adding olive oil to butter will increase the scorching point of the butter, but I have seen a test that proves that that’s not true.  So, be sure to keep this in mind. No problem though as lobster and shrimp will cook fine at medium temps. As the oil warms remove the meat from the lobster tail and cut it up into small pieces. Shell and devein the shrimp and cut into small pieces and add it all to the oil.

Simmer the meat and garlic together for a couple of minutes then add the grape tomato halves seed side down.  Cook the tomatoes for a couple more minutes. Don’t overcook the tomatoes or they will fall apart. Four or five minutes at a sizzling temperature should be enough to cook the small pieces of lobster and shrimp.

I like to add bacon bits to my lobster shrimp roll and when I do I add about 3 tablespoons to the skillet and let it all cook together. Before removing the meat and tomatoes separate the ingredients into individual piles, the size needed for a roll. Sprinkle with shredded cheese. The cheese melts and binds the whole thing together helping it to stay together as you place it on the roll and while you eat it. Also, everything tastes better with cheese.

Lobster Shrimp Roll

The lobster shrimp roll is the perfect summertime meal

  • Skillet
  • 2 each Lobster tails (cut ionto small chunks)
  • 10 each Shrimp (cut into small chunks)
  • 3 tbsp Olive oil (extra virgin)
  • 2 tbsp Butter (salted)
  • 1 tbsp Salt and pepper (to taste)
  • 10 each Grape tomatoes (halved)
  • 3 tbsp Bacon crumbles (fresh fried bacon or bacon bits)
  • 1 bag Spinach leaves (a few leaves per roll)
  • 1 cup Shredded cheese (sprinkled on lobster and shrimp to bind)
  • 1 bag rolls (sourdough)
  • 1 bunch Scallions (Green section chopped )
  1. Heat olive oil and butter in cast iron skillet with garlic
  2. Remove meat from lobster tail and reomove shrimp from shell and deveign. Cut all meat into small chunks
  3. Add lobster and shrimp to skillet when the garlic begins to sizzle. Cook for a few minutes turning and stirring chunks marrying the garlic and butter nicely.
  4. While the lobster and shrimp cook cut the grape tomatoes in halves and add them to the skillet to cook for a couple minutes. Niot too long or they will fall apart.
  5. Add scallions to skillet just long enough to wilt
  6. Group ingredients in skillet for the size of the roll and sprinkle the cheese all over the top and let melt. This will bind it all together.
  7. Use a basting brush and dip into the oil and butter garlic in the skillet and smear it onto the roll and set face down in another skillet and toast
  8. Set the cheesy bound ingredients onto toasted roll and add spinach leaves

Sometime, if available, I like to drizzle a little sriracha sauce all over the top to add a little more taste to the lobster shrimp roll.

Main Course
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History Of The Lobster Roll Recipe

Researching the lobster roll lead me to Milford Connecticut where a man named Harry Perry created a lobster roll in 1927 or so. Harry’s granddaughter now has a restaurant called The Seven Seas. Harry Perry had a sign on his restaurant that read “Home Of The Famous Lobster Roll.” The Seven Seas has this slogan on their menu, I checked because I love the history of food. I’m not sure about the lobster shrimp roll history. Most people only use the lobster for the famous lobster roll. I like to add shrimp. It adds great flavor and I can make more lobster shrimp rolls, for the money.

Check out my crappie with Tuscan shrimp sauce 

About Ken McBroom 307 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.


  1. This one caught my eye because I realized I have both shrimp and lobster in my freezer at the moment – looks great, can’t wait to try it!

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