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Eric's Lobster Rolls

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"These lobster rolls combine taking a shortcut (using premade salad mix) while doing the old-fashioned thing and cooking your own lobster and shrimp."
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Ingredients

32 m servings 392 cals
Original recipe yields 6 servings (6 lobster rolls)

Directions

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  1. Trim celery and green onion ends; place in a pot. Add 2 tablespoons lemon juice, seafood seasoning, and blackening seasoning. Cover with water; bring to a boil.
  2. Stir lobster tails and shrimp into the boiling water. Cook until they float to the top, about 7 minutes. Drain. Remove lobster meat from the shell; cut into bite-sized pieces. Place lobster meat and shrimp in a bowl. Refrigerate until cool.
  3. Transfer celery and green onions to a bowl. Add seafood salad and crab dip. Drizzle remaining lemon juice on top. Mix in cooled lobster meat and shrimp. Season with a little more lemon juice.
  4. Split and stuff croissants with lobster and shrimp salad.

Footnotes

  • Cook's Note:
  • If you like spice, season with additional spicy seasoning (such as Slap Ya Mama®). You can also use more mayonnaise for the filling if you like.

Nutrition Facts


Per Serving: 392 calories; 19.4 g fat; 24.8 g carbohydrates; 28.5 g protein; 170 mg cholesterol; 1739 mg sodium. Full nutrition

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