Grilled Seafood Sandwich Roll

Name: Grilled Seafood Sandwich Roll
Cuisine: American
Ingredients: 1 Tbsp oil; 1 lobster tail approx 6 oz; 16 shrimp - medium to large size; 1 c cook crab meat - picked over for shells; 1/2 c mayonnaise - real mayo and not miracle whip; 1/4 c shredded cheddar cheese - medium or sharp; 3 Tbsp chopped red or green onion - your choice; 1/4 c chopped celery; 1/4 c chopped cucumber; 1/2 tsp dried dill weed; 1 Tbsp lemon juice - fresh is best if you have it; 1/2 tsp salt; 1 Tbsp melted butter; 4 hot dog buns; crisp lettuce; 1 dash(es) hot sauce - if desired

By Maggie ^O^
@LovingMyKitchen

So simple, so easy yet so yummy!

If you love seafood you must try this one!

I like to make it the night before so it is well chilled, but you can make it shortly before you need it and put it on ice for a quick chill.

Blue Ribbon Recipe

The grilled seafood makes this recipe. I had enjoyed shrimp grilled, but never lobster. I now realize that's the way to go! It adds such a great flavor. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

59 Comments

Method:

Grill

Ingredients

1 Tbsp

oil
1

lobster tail approx 6 oz
16

shrimp - medium to large size
1 c

cook crab meat - picked over for shells
1/2 c

mayonnaise - real mayo and not miracle whip
1/4 c

shredded cheddar cheese - medium or sharp
3 Tbsp

chopped red or green onion - your choice
1/4 c

chopped celery
1/4 c

chopped cucumber
1/2 tsp

dried dill weed
1 Tbsp

lemon juice - fresh is best if you have it
1/2 tsp

salt
1 Tbsp

melted butter
4

hot dog buns
·

crisp lettuce
1 dash(es)

hot sauce - if desired
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How to Make Grilled Seafood Sandwich Roll

Step-by-Step

Place the lobster and the shrimp in a bowl and pour oil over all. Mix with hands until the seafood is coated.

Place the lobster and shrimp on a hot grill and cook until done.

Remove from grill and cool.

When cooled, removed shells.
Chop the lobster and shrimp into small pieces and place in medium bowl.

Add crab and stir to mix.

Add remaining ingredients except butter, buns, lettuce and hot sauce and mix well.

Add mayonnaise until you get a good coating but do not saturate. Use more mayo if you need to.
Cover and chill on ice or overnight in the fridge.

Just before serving lightly brush the buns with butter and toast in a skillet.

Line the buns with lettuce and then heap with the seafood mix and top with a dash of hot sauce if desired.