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Nothing says summer in the USA quite like a lobster or shrimp roll! Here, we give you the best of both worlds and add a delicious Latin twist! How? We stir a few spoonfuls of GOYA® Ají Amarillo Paste into the mayonnaise mixture. Ají Amarillo is a Peruvian yellow pepper with a fruity, spicy flavor that makes a nice counterbalance to the cool creamy mayonnaise. Gently mix with cooked lobster and shrimp, crunchy celery and scallions, then spread the lobster-shrimp salad onto toasted, buttered buns, and you’ve got a new American classic with a very delicious Latin update.
cooked lobster meat, cut into chunks
cooked medium shrimp, peeled, deveined and cut into thirds
finely chopped celery
scallions, finely chopped
GOYA® Lemon Juice
GOYA® Hot Sauce (optional)
(½ stick) GOYA® Unsalted Butter, at room temperature
split-top hot dog buns
shredded romaine lettuce
lemon wedges, for serving
In a large bowl, add lobster, shrimp, celery, scallions, mayonnaise, aji amarillo, lemon juice, and Adobo; add hot sauce, if desired. Mix lobster mixture together gently until well blended; transfer to airtight container and refrigerate for at least 30 minutes.
Heat large skillet over medium heat. Butter buns inside and out; toast on skillet until golden brown and crisp all over.
To assemble rolls, divide shredded romaine evenly among rolls; fill with reserved lobster-shrimp salad. Serve immediately, with lemon wedges on the side.
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