Ingredients
4 Publix Bakery hoagie rolls
4 tablespoons unsalted butter
4 (4-oz) lobster tails
1/2 lb peeled/deveined large shrimp
1/4 cup celery leaves, coarsely chopped
1 rib celery, thinly sliced
1/2 cup mayonnaise
2 tablespoons lemon vinaigrette
Steps
- Cut rolls in half lengthwise. Heat butter in large, nonstick sauté pan on medium-high. Place rolls cut-side down in melted butter 1–2 minutes until toasted.
- Remove lobster from shells and tails from shrimp, then dice into 1/2-inch pieces; poach in simmering water 3–4 minutes until pink and opaque. Drain, then chill until cool.
- Combine seafood with remaining ingredients. Fill rolls with seafood mixture.
Other Preparation Methods
- Bake: Cut 3-inch opening in top of roll; stuff with 1/2 cup shredded mozzarella cheese and 3 tablespoons garlic-herb butter. Bake 5 minutes or until cheese is melted and bread is toasted.
- Grill: Slice bread in half; brush with salted butter. Grill 1 minute, cut-side down, then rub 1 garlic clove over grill marks. Sprinkle with grated Parmesan cheese.
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