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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
split-top "gourmet" hot dog buns
pounds Royal Red shrimp, peeled and deveined (6 pounds if they've still got their heads)
cup butter, at room temperature
cup butter, melted
cup diced celery
cup good mayonnaise (Duke's or Hellmann's if you're not in the South)
salt, to taste
pepper, to taste
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.