Midday Fix: Chef Mario Hernandez makes mini shrimp and lobster rolls

Chef Mario Hernandez

Del Frisco’s Double Eagle Steakhouse
58 E. Oak Street
Chicago
www.delfriscos.com

Mini Shrimp and Lobster Rolls

Shrimp And Lobster Mix

Ingredients:
18 oz u/12 shrimp
18 oz lobster meat
1/2 tsp salt and pepper mix
1/4 tsp paprika
1/4 tsp onion powder
juice and zest of one lemon
1 cup celery, diced
1 cup mayo

Directions:
Dice Shrimp and lobster into small easy to eat pieces. Fold in the remaining ingredients and refrigerate until ready to serve. Slice the buns New England style. Butter your buns! Be sure to butter them evenly to ensure they toast properly. Fill the toasted buns with shrimp and lobster mix. Top with saffron rouille. Garnish with micro arugula.

Saffron Rouille Sauce

Ingredients:
1/8 teaspoon crumbled saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped garlic
1/2 teaspoon cayenne

Directions:
Combine all ingredients into a food processor and puree.

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