Lobster and shrimp rolls from The Washington Post by Susan Russo

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Notes about this recipe

  • mharriman on July 13, 2024

    Delicious, especially on a lingering hot and steamy day. It was a straightforward recipe that was easy to prep. I let the mixture sit in the fridge for a couple of hours to let the flavors meld together. I used ciabatta rolls ( grilled on the stovetop) instead of hotdog-type buns, and I thought they gave the lobster and shrimp mixture a better platform. I served a salad and gazpacho soup on the side for a tasty, simple meal.

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