Seafood Roll (aka An Almost Lobster Roll)

Created by Kchurchill5 on August 27, 2014

Ingredients

4 bread rolls (hot dog rolls or traditional New England style potato style hot dog rolls - cut from the top)
1 1/2 cups bibb lettuce (or boston lettuce, optional)
1/2 cup butter, melted
SEAFOOD SALAD
3 3/4 to 4 cups cooked seafood (rough chopped, see note below)
1 small celery rib, chopped fine (including the leaves)
4 tablespoons green onions, diced (white and green parts)

DRESSING
1/2 cup mayonnaise (no miracle whip, a bit more or less depending on how creamy you like the salad)
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon Old Bay Seasoning, to taste
Hot sauce, to taste
Kosher salt, to taste
Pepper, to taste

Step 1: Seafood ... Now, my basic rule for this sandwich is approximately 1/2 lobster (2 cups, or 12-14 oz lobster meat); and, the rest can filled filled up with any other seafood you like. I usually pick one or two other type of seafood, to mix with the lobster. Crab and Cod are two of my favorites; shrimp and scallops are also a nice mix. You just want to end up with 3 3/4-4 cups of of cooked seafood. Half, or more of it being the lobster.
Step 2: Note: Lobster, shrimp, and crab you can get pre-cooked at most fish markets or grocery store counters. Scallops and fish you would have to cook yourself.
Step 3: Fish and Scallops ... The easiest method for this, is a quick poach. A little water, (1") in a small saute pan; and, bring to a light boil. Add the fish or scallops, reduce to medium low, and cover. Simmer until firm. Scallops only take 2-3 minutes per side. Cod, which is quite thick, can take up to 5 minutes on the first side; and, maybe 3-4 on the second side. I often cut the fish into large 1 1/2-2" cubes; it tends to cook quicker, and easier to keep an eye on as well. Transfer to a plate to cool. And, make sure, that all the seafood is completely cooled before adding it to the dressing. Once cooled, rough chop.

Step 4: Again, you can add crab, shrimp, fish, or scallops to the lobster. Use your favorite. My favorite happens to be Cod, and sometimes a few scallops.
Step 5: Salad ... In a medium bowl, mix the mayonnaise, lemon juice (start with 1 tablespoon, you can always add more), scallions, hot sauce, old bay, salt, and pepper. Then, mix to combine. Make sure to taste. Then, add your seafood; gently folding it in with the dressing. Cover with plastic wrap and refrigerate until well chilled - approximately 1 hour.
Step 6: Butter and Buns ... In a measuring cup or small bowl, melt the butter in the microwave. Just 1 minute or less on medium low heat. Brush the butter on the inside of the hot dog rolls/buns and add to a grill pan or saute pan until VERY lightly golden brown. The broiler is not the best method for this. You don't want them, crusty; you want them soft and buttery. Now - traditionally, they use a potato hot dog style type of roll, cut from the top; not the side cut - more traditional hot dog buns. Many stores and bakeries will make them for you, if you just ask. But, a classic hot dog bun will work fine.
Step 7: Serve ... Number 1 rule: Make sure the salad is chilled, and the bun is warm and buttery. I like to add a few lettuce leaves to the bottom of the roll (not traditional); but, I enjoy it. Then, STUFF with the salad and enjoy! And, make sure not to skimp. Worthy of company or a dinner party. ENJOY!