MAINE STYLE SHRIMP AND LOBSTER ROLL!! DECADENT AND DELICIOUS!!

Let's use the lobster we made in the pressure cooker along with some shrimp I made the same way as well as that delicious, creamy, lemon dill dijonnaise to create our own version of a regional North Eastern classic, the lobster roll! My version of this northeastern favorite is chock full of cooked lobster tail meat and jumbo shrimp tossed with some crispy, crunchy veggies and that creamy lemony dressing. All stuffed into the obligitory top split brioche bun. This one is truly decadent and delicious! A great way to wind up summer with friends and family when you really want to treat them right!

This one is super simple and when you have all the components in place it is lightening fast! I am using both shrimp and lobster to put my spin on a traditional Maine style lobster roll sandwich. I used four lobster tails but this did not really render enough meat for me to make even two sandwiches stuffed properly so I cooked up some additional jumbo shrimp that I had in the freezer from earlier in the summer. I cooked the shrimp in the pressure cooker as well and just rapid cooled it in some ice water after it was finished cooking. The lobster and the shrimp have both been cut up into similiarly sized chunks. Not too big and not too small. Like Goldilocks would like them, just right!

The lobster and shrimp get tossed in a bowl with some minced celery, green onion and parsley. Then pour on just enough of that delicious creamy, lemon dill Dijonnaise to coat everything lightly. You do not want to over dress this filling and you don't want to have any of the sauce pooling in the bottom of the bowl. Over dressing is going to be the enemy here. Then using a fork, gently toss the whole mixture together so as not to break up the meat further. Remember, we want nice chunks of lobster and shrimp. We aren't trying to make a tuna salad.

When your filling is ready, stuff this into some delicious split to brioche buns. If you cannot find the split top buns or even the brioche buns, a standard hot dog bun will do. You want a nice soft bread here, not a hard roll. A great alternative would be a potato hot dog bun. Then stuff the filling in those buns, again, not too much, and not too little. Don't be stingy but don't give away the farm either!

Now it's time to enjoy! Serve these up with pints of your favorite lager, pale ale or grolsch and some kettle cooked chips! Extra points if you fry up your own chips! Waffle fries would be a great option here as well! Then feast to your hearts content with friends and family because good food is even better with good company!

I hope that this gives you a great idea for your next get together! Something a little different and a lot delicious! I hope you give this Maine style shrimp and lobster roll with lemon dill Dijonnaise a try sometime soon and I hope you love it!

Happy Eating!

A printable version of this recipe can be found here: https://bit.ly/3jQBG3U

Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
info@noreenskitchen.com

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy

***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
info@noreenskitchen.com

Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.