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.

Instructions

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.

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