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.
Makes 6 Rolls
Prep time: 15 min.
Total time: 45 min.
8 oz. cooked lobster meat, cut into chunks
8 oz. cooked medium shrimp, peeled, deveined and cut into thirds
¼ cup finely chopped celery
2 scallions, finely chopped
¼ cup GOYA® Mayonnaise
2 tbsp. GOYA® Ají Amarillo Paste
1 tbsp. GOYA® Lemon Juice
½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
GOYA® Hot Sauce (optional)
4 tbsp. (½ stick) unsalted butter, at room temperature
6 split-top hot dog buns
1 cup shredded romaine lettuce
6 lemon wedges, for serving
1.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.
2.Heat large skillet over medium heat. Butter buns inside and out; toast on skillet until golden brown and crisp all over.
3.To assemble rolls, divide shredded romaine evenly among rolls; fill with reserved lobster-shrimp salad. Serve immediately, with lemon wedges on the side.