PocketCook

From @Brian Lagerstrom

Cheap Lobster Roll Alternative

15 min · Serves 4

15 mintotal
15 minhands on
17steps
4servings

Watch it

Ingredients

For the poaching liquid

  • 3000 g water
  • 120 g salt
  • 90 g sugar
  • 1 lemon, cut in half

For the salad

  • 600 g raw
  • 21/25 Argentinian red shrimp, peeled and deveined
  • 120 g mayonnaise
  • 3 g salt
  • 15 g minced chives (plus extra for topping)
  • 1 lemon, zested and juiced (about 15 g juice)
  • Black pepper

For assembly

  • 4 brioche hot dog buns, top-split
  • Neutral oil, for toasting

Method

For the poaching liquid

  1. Pour the water into a deep stockpot.

  2. Add the salt, sugar, and lemon halves, squeezing their juice in first.

  3. Bring the water up to a simmer.

For the salad

  1. Turn off the heat under the pot.

  2. Gently add the shrimp into the hot water.

  3. Stir the shrimp to distribute them evenly and cook off the heat, about 3 minutes.

    Then 3 min of waiting

  4. Lift the shrimp out with a spider onto a paper-towel-lined baking sheet.

  5. Refrigerate the shrimp until chilled, about 20 minutes.

    Then 20 min of waiting

  6. Cut the chilled shrimp into 1/2-inch (1 cm) bite-sized pieces.

  7. Transfer the cut shrimp to a bowl and pat dry with paper towels to remove surface moisture.

  8. Add the mayonnaise, salt, 15 g of minced chives, lemon zest, and 15 g of lemon juice to the bowl.

  9. Stir gently until everything is evenly combined.

For assembly

  1. Heat a nonstick pan over medium heat with a little oil.

  2. Split a bun open, place it cut-side down in the pan, and toast gently until golden brown, about 90 seconds.

  3. Spread a thin layer of mayonnaise on the inside of the toasted bun.

  4. Fill the bun with about 3 oz (85 g) of the shrimp salad.

  5. Top with a few cracks of black pepper and extra chives.

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.