This ‘Poor Man’s Lobster Roll’ Does not Contain Lobster but Does a Damn Good Job of Filling You UpFebruary 2, 2020
When I think about lobster rolls (especially this summer-time), my mind instantly gets sucked into Governor’s Island, New York, where picnic grounds lay the foundation for jazz music festivals, long walks and biking paths, and best of them all, food trucks! I remember Luke’s Lobster too, which makes theirs with an gigantic portion of pure lobster meat, forced inside a buttered roll too small for its size. It’s magic, I tell you.
Right now in Metro Manila, we’ve tried Bun Appetit’s version, which is pretty filling but the price tag may be a bit too steep. With lobster being premium seafood here in Metro Manila, who could contest, though? So today on Pepper.ph, we’re making a Poor Man’s ‘Lobster’ Roll, that doesn’t really use lobster (We used shrimp, but if you have some leftover lobster, then why not!), but we topped it with some ingredients to make it have that nice, creamy and lemony kick without having you splurge too much just to have legit lobster.
Though it can’t beat the real thing, this is delicious on its own and very much satisfying especially with the ebiko topping. Hey, it’s no legit Lobster Roll, but it does the job pretty well.
Poor Man’s Lobster Roll
Total Time: 25 mins
Yield: 4 servings
Ingredients: ‘Lobster’ Roll
- 1-2 tbsp margarine
- 4 hotdog buns
- 2 cups shrimp, boiled & dried
- 2 tbsp minced shallots or white onion
- 1 tbsp spring onion
- 1/3 cup sandwich spread (store bought or homemade; recipe for homemade sandwich spread below)
- ebiko, for topping
Ingredients: Homemade Sandwich Spread (just combine everything)
- 1/4 cup mayonnaise
- 1/2 tsp sugar
- salt and pepper, to taste
- juice of 2 calamansi
- 1 tbsp ketchup
- 1/2 tsp mustard
- 1/2 tsp pickle relish
Procedure: Lobster Roll
- In a bowl, combine shrimp, shallots, spring onion and sandwich spread. Store in the chiller until ready to use.
- Spread margarine on the inside of hotdog bun, then toast in an oven toaster.
- Fill with the shrimp mixture then top with ebiko. Serve.