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Author Notes: These faux-lobster rolls are my answer to an annual summer craving. I even combined the two (very opposing) schools of lobster roll thought: Connecticut likes theirs hot, with butter, and Maine likes theirs cold with mayo. I compromise by doing a little of both. This buttery, sweet, succulent sandwich comes in a solid close second to the real deal, and I'm cool with that. —Amanda Gibson
- 6 split-top "gourmet" hot dog buns
- 3 pounds Royal Red shrimp, peeled and deveined (6 pounds if they've still got their heads)
- 1/4 cup butter, at room temperature
- 1/4 cup butter, melted
- 1/2 cup diced celery
- 1/4 cup good mayonnaise (Duke's or Hellmann's if you're not in the South)
- salt, to taste
- pepper, to taste
- 3 tablespoons basil, chiffonnade
- Set a large pot full of water to boil. Preheat broiler. Split buns from the top, slathering both sides with the half a stick of softened butter. Arrange buns on a baking sheet, split side up.
- When water is boiling, drop in shrimp and stir until they've curled and turned red, about 2 minutes. Taste one to be sure. Doesn't it taste just like lobster?!
- Drain, run shrimp under cold water to stop the cooking, and put shrimp into a bowl. Toss shrimp with the half of a stick of melted butter. Put in the fridge to cool for about 15 minutes.
- When cool, add celery and mayonnaise and mix. Salt and pepper to taste. Put in the refrigerator to cool until the buns are ready.
- Put the buns 5-6 inches under the broiler and watch carefully. Broil for about 1 minute until buns are browned and toasted.
- Fill buns with equal amounts of the shrimp mixture and sprinkle basil over before serving.