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.Ingredients
- 8oz. cooked lobster meat, cut into chunks
- 8oz.cooked medium shrimp, peeled, deveined and cut into thirds
- ¼cup finely chopped celery
- 2 scallions, finely chopped
- ¼cup GOYA® Mayonnaise
- 2tbsp. GOYA® Ají Amarillo Paste
- 1tbsp. GOYA® Lemon Juice
- ½tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- GOYA® Hot Sauce (optional)
- 4tbsp (½ stick) unsalted butter, at room temperature
- 6 split-top hot dog buns
- 1cup shredded romaine lettuce
- 6 lemon wedges, for serving
Directions1. 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.Prep time 15mTotal time 45mYields 6 Rolls
