While there’s nothing like a good lobster roll in the summer, I can’t justify the expense. This week I rolled up a less-extravagant version of this classic summer sandwich. Serve it with a fresh garden salad and corn on the cob, and keep your kitchen cool on a hot day. This is a salad you’ll want to put together a few hours in advance, to give the flavors time to mingle.
Budget-Friendly Seafood Rolls
1/4 lb. large shrimp (31-40 per pound), about 8-10
8 oz. chunk-style imitation lobster
1/8 cup onion, finely diced
1/8 cup celery, finely diced
1/2 cup mayonnaise
1/2 tsp. Old Bay seasoning (adjust to taste)
1/2 tsp. lemon zest
1 tsp. lemon juice
Peel and devein shrimp. Remove tails. If shrimp is raw, sauté it quickly in a bit of olive oil and allow to cool before using in salad.
Cut shrimp and imitation lobster into 1/2-inch pieces.
Combine all ingredients in a mixing bowl, tossing gently until well mixed. Cover and refrigerate at least four hours before serving.
Serve on warmed, buttered hot-dog buns. (In the spirit of keeping this dish budget-friendly, I served the seafood salad on hot-dog buns we had left over from a picnic instead of running to the store for the pricey New England-style buns that are hard to get in this area of the country.)
Copyright 2018 Barb Szyszkiewicz for Cook and Count