Macrina Bakery Shrimp & Crab Salad Lobster Roll Sandwich

Macrina’s Lobster Rolls are the key to this sandwich--make sure to butter each slice, then grill or sauté the sides to caramelize and warm the bread before filling it.

Makes 4 sandwiches

Ingredients:

• 4 Macrina Lobster Rolls
• 6 cups water
• 2 Tablespoons kosher salt
• 1¼ teaspoons crushed red pepper flakes, divided
• 1 lb frozen shrimp, 16–20 size, (deveined, shell on)
• 8 oz fresh crab meat, cooked
• 2 ribs celery, medium dice
• 2 teaspoons capers, chopped
• 3 teaspoons fresh tarragon, finely chopped
• 3 teaspoons shallots, finely chopped
• ½ cup mayonnaise
• 2 Tablespoons fresh lemon juice (approximately 1 lemon)
• Butter

Instructions:

1. In a medium saucepan, bring water, salt and 1 tsp crushed red pepper flakes to a boil.
2. Add the frozen shrimp and bring back to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.
3. Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.
4. Peel the shrimp and coarsely chop them in ½-inch pieces.
5. In a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well.
6. Add the crab and chopped shrimp. Stir to combine.
7. Cut a pocket into the top of each Lobster Roll. Brush with butter and grill or pan sauté on both sides to caramelize the bread. Remove from heat.
8. Put an equal portion of the shrimp and crab salad into the pocket of each roll.
9. Serve with your favorite chips or green salad.

Recipe courtesy of Macrina Bakery.