Chef Marvin Barrerra from Caffe Luna Rosa in Delray Beach cooks shrimp and lobster roll.
Makes 2 sandwiches
8 oz Cooked lobster claw and knuckle meat (chopped)
8 oz Cooked pink shrimp (chopped)
2 tbs mayonnaise
1 tsp fresh lemon juice
1/2 tsp Dijon mustard
1 pinch Cajun seasoning
1 pinch fresh dill
2 leaves leaf lettuce
2 Hot Dog rolls (potato rolls)
1 tsp unsalted butter
Fold together lobster, shrimp, mayonnaise, lemon juice, mustard, seasoning and dill and set aside to chill in refrigerator. When ready to assemble the sandwich melt butter in a sauté pan and gently toast the potato rolls until golden brown. Open bun, lay in the leaf lettuce and fill with the lobster salad. Serve immediately.
