- Serves: 4
Lobster rolls are the quintessential East Coast seafood dish, but here on the West Coast there’s no such signature dish. Some people like to pop crab in, which works, but I find that tiny bay shrimp give the same supple sweetness that makes lobster so delightful when sauced in mayonnaise and wrapped in a bun—and, unlike lobster, bay shrimp cost very little. These go very well with potato chips, particularly the pride of the Northwest, Tim’s Cascade.
- 1 pound cooked bay shrimp (Tomky recommends Oregon bay shrimp)
- 6 tablespoons mayonnaise
- 4 scallions, thinly sliced
- 6 sprigs tarragon leaves, chopped
- Zest and juice of ½ lemon
- 1 celery rib, thinly sliced
- ¼ teaspoon kosher salt
- Freshly ground black pepper, as needed
- 4 brioche or Hawaiian sweet roll hot dog buns (see note)
- 4 to 8 leaves little gem or butter lettuce (depending on size)
Mix the shrimp, 4 tablespoons of mayonnaise, the scallions, tarragon, lemon zest and juice, celery and salt. Grind a hefty amount of black pepper on top.
Spread the remaining 2 tablespoons of mayonnaise on the hot dog buns (if you don’t have top-split buns, you likely won’t need quite as much). Place the buns under the broiler for about 3 minutes, until caramel-brown and lightly crisp.
Line each bun with lettuce leaves, then fill with the shrimp mixture.
Look for top-split brioche buns or the King’s Hawaiian sweet roll hot dog buns, which come top-split—meaning a little more outside surface for crisping up.
Recipe excerpted from “The Pacific Northwest Seafood Cookbook.” Text copyright 2019 Naomi Tomky, photos copyright 2019 Celeste Noche. Reproduced by permission of The Countryman Press. All rights reserved.