HOW TO MAKE SHRIMP AND LOBSTER ROLLS – GARLIC BUTTER SAUCE

Introducing the Shrimp and Lobster roll, cooked a rich garlic butter sauce, oldbay seasoning served on a toasted brioche bun, with a lemon and garlic mayo… yum!

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INGREDIENTS
Serves 2
2 x brioche buns
1 lobster tail
6 raw large king prawns
100g salted butter – cut into cubes
Black pepper to taste
Black garlic paste/ fresh garlic paste 1/2 tsp
2 cloves garlic – diced
1/2 white onion – diced
2 tsp fresh parsley – chopped
1 lemon cut into wedges

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Hi guys and welcome back to my channel today we are doing my take on a shrimp and lobster roll we’ve got a really nice garlic may when they’re a little bit of lemon juice served on a toasted brioche bun so in a bowl I’ve got one lobster

Tail and I’ve also got some shell on devein prawns roughly about 6 now this will be enough for two lobster rolls so first we’re gonna take our lobster tail and drop it straight into some boiling salted water and we’re just gonna let it bubble for about 4 minutes in the

Meantime as you can see my pawns are deveined already what we’re gonna do is simply peel off the shell discard the shells or you can keep them for fish stock and we just want the flesh So I lobster till now has had about five minutes you can see it’s a bright orange color we’re gonna stop the cooking process and you want to just dump it straight into a buff of ice water I’m actually cool down the lobster immediately in that same water actually

Gonna drop in our shrimp and they will literally take about a minute now don’t worry if they’re not all the way cooked through because we are gonna be cooking them in a butter sauce afterwards so our prawns have had about a minute we’re gonna take them out I’m also gonna

Add those to the ice water we can just leave everything in this bowl now for the best part of five to ten minutes to get completely chilled until we need them later on So Nepal on a medium-high heat we’re gonna add a splash of water you can see it’s starting to bubble straight away and then to that we want to add a knob of butter a good generous amount we are making a garlic butter sauce so we’re gonna go ahead with half a diced onion

About two cloves of chopped garlic now you just want to start sweating that down And just add more battery water where needed So whilst our sauce is cooking down we’re gonna go ahead and remove the shell for my lobster so on the back of the lobster you’ll see some shell lines that run across the back you just want to press those in and snap them and that

Will make it a lot easier for you to remove the flesh did you can see I’m just sort of manipulating the lobster tail here as it’s curled you only get a pair of scissors and run them down the back of the lobster like so So once you’ve created this line down the shoulder it’s really easy what you want to do is put it away from the flesh and you can simply just break off the shell it shouldn’t be too difficult try and keep the meat as intact as possible And there you have it and then just with your knife you want to run that and I’ve done the middle and just dropped some nice chunks the size is completely up to you and your preference for how you’d like it in your lobster roll you can pop

That all into a bowl and then you can do the same with your shrimp So we can go ahead and season our sauce with a little bit of black pepper That’s completely up to you and your taste and then to that we want to add a pinch of fresh parsley And also some Old Bay seasoning again completely to your taste I’m just gonna sprinkle a bit in here and then give that a stir it’s gonna be a really dark rich sauce and you can also add again a lot of a knob of butter so the last finishing touches were going

To create a little lemon garlic man so I’ve got about three tablespoons of mayonnaise you want to add about 1/2 teaspoon of dried parsley or fresh you can also add a wedge of lemon juice I’m using some original black garlic paste it’s a sort of sweet and savory flavor you can also use fresh garlic literally about 1/2 teaspoon quarter teaspoon and just mix that until smooth so this stage our sauce is lovely and ready so we can go ahead and add our

Shrimp and our lobster and we’re just gonna let those sauté for a couple of minutes to finish the cooking and get well coated We can add an optional final squeeze of lemon juice just for a nice bit of acidity And also some fresh parsley So in another pan I’ve got some melted butter just enough to coat the surface I’m using hot dog brioche buns of course you can use any bed of your choice and we just want them to get a little bit of color on the sides and we can begin plating