Rocket Lobster Rolls: A Blast of Flavor from Coast to Coast

There’s a particular thrill that comes with biting into a perfectly constructed lobster roll, a taste that instantly transports me back to sun-drenched afternoons on the New England coast. But this isn’t just any lobster roll; it’s a revelation, a vibrant fusion inspired by the innovative spirit of Freddy Wong. Imagine the sweet, succulent bite of lobster and shrimp, embraced by a luxuriously buttery brioche bun, then elevated by a zesty, crunchy Asian slaw and a drizzle of fiery sriracha mayo. It’s a symphony of textures and flavors, a delightful twist that redefines what a classic can be, offering a memorable culinary adventure with every single bite.

Recipe Overview

• Prep Time: 1 hour 10 minutes
• Cook Time: 0 minutes (assembly only)
• Total Time: 1 hour 10 minutes (includes refrigeration)
• Servings: 6 sandwiches
• Yield: 6 sandwiches
• Dietary Type: Seafood

Ingredients

Lobster and Shrimp Filling

• 12 ounces cooked lobster meat, cut into chunks
• 12 ounces large shrimp (peeled, cooked, and cut into chunks)
• 1⁄2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1⁄3 cup celery, finely diced
• 4 green onions, finely diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon Tabasco jalapeno sauce

Asian Ginger Chow Mein Slaw

• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup olive oil
• 1 teaspoon oyster sauce
• 1 tablespoon minced gingerroot
• 1⁄2 cup dried chow mein noodles

Spicy Sriracha Mayo

• 2 garlic cloves, minced
• 3⁄4 cup mayonnaise
• 4 tablespoons hot sauce (sriracha)
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon sea salt

Sandwich Assembly

• 6 tablespoons butter, softened
• 6 brioche sandwich buns
• 1 1⁄2 cups shredded iceberg lettuce

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Medium mixing bowl
• Whisk
• Skillet
• Spatula

Instructions

Crafting these Rocket Lobster Rolls is a delightful process, involving a bit of prep work that yields a spectacular reward. The key is to allow the flavors to meld, so planning ahead is your best friend here.

1. Prepare the Lobster and Shrimp Filling: In a large mixing bowl, combine the cooked lobster meat chunks and cooked shrimp chunks. Add the mayonnaise, fresh lemon juice, finely diced celery, finely diced green onions, salt, pepper, and Tabasco jalapeno sauce. Gently fold all these ingredients together with a spatula or large spoon, ensuring everything is well combined without over-mashing the delicate seafood. Once thoroughly mixed, cover the bowl with plastic wrap or a lid and refrigerate for 1 hour. This crucial resting period allows the flavors to meld beautifully.

2. Make the Asian Ginger Chow Mein Slaw Glaze: In a small bowl, whisk together the minced garlic clove, brown sugar, soy sauce, olive oil, oyster sauce, and minced gingerroot. Whisk until the brown sugar has dissolved and the ingredients are well incorporated, creating a flavorful glaze. Once the glaze is ready, add the dried chow mein noodles to this bowl and toss them gently to coat each noodle thoroughly. Set aside.

3. Whip Up the Spicy Sriracha Mayo: In a medium bowl, combine the minced garlic cloves, mayonnaise, hot sauce (sriracha), lime juice, chopped cilantro, crushed red pepper flakes, and sea salt. Whisk these ingredients together until smooth and well blended, creating a vibrant and zesty sauce. Cover the bowl and refrigerate it to allow the flavors to develop.

4. Toast the Brioche Buns: When you’re ready to assemble, heat a skillet over medium-high heat. Butter the cut sides of the brioche sandwich buns generously. Place the buttered buns cut-side down into the hot skillet and toast them until they are a beautiful golden brown and slightly crisp. Watch them closely to prevent burning.

5. Assemble the Rocket Lobster Rolls: To assemble each sandwich, begin by placing about 1/4 cup of shredded iceberg lettuce inside the toasted bun. This provides a fresh, crisp base. Next, add a generous scoop of the chilled lobster and shrimp filling. Top this with a portion of the Asian ginger chow mein slaw, ensuring you get a good mix of the glazed noodles and their aromatic dressing. Finally, drizzle a good amount of the spicy sriracha mayo over the slaw for that final kick of heat and flavor.

Expert Tips & Tricks

• Quality Seafood is Key: While the recipe calls for cooked lobster and shrimp, start with the best quality you can find. If using fresh lobster, ensure it’s properly cooked before chunking. For shrimp, opt for large or jumbo, fully cooked, and peeled.
• Chop with Precision: The fine dicing of celery and green onions for the filling, and the minced garlic and ginger for the slaw and mayo, are crucial for texture and even flavor distribution. Take your time with these preparations.
• Don’t Skip the Chill Time: That hour of refrigeration for the lobster and shrimp filling isn’t just a suggestion; it’s essential. It allows the flavors to marry and the mixture to firm up slightly, making it easier to handle during assembly and ensuring a more cohesive bite.
• Gentle Folding: When mixing the lobster and shrimp filling, use a gentle folding motion. Over-mixing or aggressive stirring can break down the delicate seafood too much, resulting in a mushy texture.
• Toasting Perfection: Buttering the brioche buns and toasting them to a golden brown adds a delightful crunch and prevents the bun from becoming soggy, especially with the moist fillings. Keep an eye on them as they toast quickly on medium-high heat.

Serving & Storage Suggestions

These Rocket Lobster Rolls are best enjoyed immediately after assembly to preserve the crispness of the toasted buns and the freshness of the ingredients. Serve them as a star attraction for a casual lunch or a delightful dinner. They pair wonderfully with a side of crispy sweet potato fries, a light cucumber salad, or even a simple bag of gourmet potato chips.

Storage:

• Lobster and Shrimp Filling: The prepared filling can be stored, covered, in the refrigerator for up to 2 days.
• Asian Ginger Chow Mein Slaw Glaze: The glaze mixture (without the noodles) can be stored separately in an airtight container in the refrigerator for up to 3 days. The glazed chow mein noodles themselves are best used the same day they are prepared, as they can become soft over time.
• Spicy Sriracha Mayo: This sauce is excellent when made ahead and will keep in an airtight container in the refrigerator for up to 5 days. Its flavor often improves with a bit of resting time.
• Assembled Rolls: It is highly recommended not to assemble the entire sandwich in advance, as the buns will become soggy. Prepare the components and assemble just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	442.9 kcal
Calories from Fat
Total Fat	23.6 g	36%
Saturated Fat	9.2 g	46%
Cholesterol	188.3 mg	62%
Sodium	3063.2 mg	127%
Total Carbohydrate	31.5 g	10%
Dietary Fiber	1.9 g	7%
Sugars	8.7 g	34%
Protein	26.3 g	52%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

• For a Different Protein: While lobster and shrimp are classic, you could adapt this recipe using crab meat or even finely flaked cooked chicken for a variation.
• Nut-Free Option: If there are nut allergies, ensure your oyster sauce is nut-free, and be mindful of any cross-contamination risks with the chow mein noodles if they are manufactured in facilities that process nuts.
• Spicier Kick: For those who love extra heat, feel free to increase the amount of crushed red pepper flakes or sriracha in the mayo. You could also add a finely minced jalapeño to the lobster filling for an internal spicy element.
• Gluten-Free Twist: To make this gluten-free, ensure you use gluten-free soy sauce and oyster sauce. Serve the filling and slaw mixture over a bed of crisp lettuce in a bowl, or use gluten-free bread or lettuce wraps instead of brioche buns.

FAQs

Q: Can I use pre-cooked frozen lobster and shrimp?
A: Yes, you can use pre-cooked frozen lobster and shrimp. Ensure they are fully thawed before using, and pat them dry to remove excess moisture.

Q: How do I make sure the lobster and shrimp are not overcooked when preparing the filling?
A: Since the recipe uses already cooked seafood, the key is gentle handling. Avoid vigorous mixing or chopping, as this can break down the delicate textures.

Q: What is the best way to prevent the brioche buns from getting soggy?
A: Toasting the buns thoroughly with butter is crucial. Also, building the sandwich just before serving will ensure the buns remain crisp.

Q: Can I make the slaw and sriracha mayo ahead of time?
A: Yes, both the Asian ginger chow mein slaw glaze and the spicy sriracha mayo can be made a day in advance and stored in the refrigerator. This saves time when assembling.

Q: Is there a way to make this dairy-free?
A: To make this dairy-free, you would need to substitute the mayonnaise and butter with dairy-free alternatives. Ensure your oyster sauce is also dairy-free.

Final Thoughts

Embarking on the creation of these Rocket Lobster Rolls is a journey into a world where tradition meets innovation. The interplay of the sweet, briny seafood with the bright, zesty Asian-inspired slaw and the creamy, spicy sriracha mayo is nothing short of spectacular. It’s a dish that’s sophisticated enough for a special occasion but approachable enough for a weekend treat. I encourage you to dive in, let the vibrant flavors ignite your palate, and share your culinary creations with us. Perhaps a crisp, cold lager or a dry Riesling would be the perfect companion to this explosive flavor experience. Enjoy every delicious bite!