The husband and I have officially been homeowners for one year and one day. And that means that one year and three days ago, I had my very first (and only) lobster roll. Sweet lady freedom I would move to Boston for the lobster rolls alone – and I’m basing this off the airport lobster roll (everybody calm down – it was a legit restaurant not some random lobster roll stand) so you know these things are all sorts of magical.
I’ve been dying for another lobster roll since I took the last bite of the one at the airport, yet it’s taken me this long to realize I can make them at home. Of course, being landlocked in Missouri, lobster is out the ass expensive. Thus we subbed shrimp.
Nailed it. This is the perfect summer lunch or light dinner – it takes all of 10 minutes to prep and it pairs quite well with some Woodchuck.
Once again, this was something I more or less winged after Googling lobster/shrimp roll recipes.
Thawed shrimp, tails off and chopped (I just cut each shrimp in half)
Spoonful Greek yogurt
Splash lemon juice
2 pinches celery salt
Hot dog buns
Broil/toast hot dog buns and combine remaining ingredients. Top hot dog buns with shrimp mixture. Devour.