SHRIMP & CRAB SALAD LOBSTER ROLL SANDWICH INGREDIENTS Makes 4 sandwiches 6 cups water 2 tsp capers, chopped 2 Tbsp kosher salt 3 tsp fresh tarragon, finely chopped 1 1/4 tsp crushed red pepper flakes, divided 3 tsp shallots, finely chopped 1 lb frozen shrimp, 16–20 size, (deveined, shell on) 1/2 cup mayonnaise 8 oz fresh crab meat, 2 Tbsp fresh lemon juice cooked 4 Macrina Lobster Rolls 2 ribs celery, medium dice Butter DIRECTIONS: In a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and bring back to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through. 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. Peel the shrimp and coarsely chop them in 1/2-inch pieces. In a medium bowl, add the diced celery, capers, tarragon, shallots, remaining 1/4 tsp crushed red pepper flakes, Macrina’s Lobster Rolls are the perfect bun for a summer mayonnaise and lemon juice. Mix well. Add the crab and seafood sandwich or grilled sausage with caramelized chopped shrimp. Stir to combine. onions and peppers. No matter how you fill these rolls, the Cut a pocket into the top of each Lobster Roll. Brush with key is to butter and grill or sauté the sides to caramelize butter and grill or pan sauté on both sides to caramelize the bread and warm it through. the bread and warm it through. Put an equal portion of the shrimp and crab salad into the pocket of each roll. Serve - Leslie Mackie with your favorite chips or green salad. Enjoy! © 2021 Macrina Bakery.