Shrimp Sandwiches (Lobster Roll Style)
These Shrimp Sandwiches (Lobster Roll Style) are made in both of the two classic New England styles: warm with melted butter and cold mixed with mayonnaise, dill, lemon and chives. They both taste just like these 2 classic and iconic lobster sandwiches.
Are you a Maine Lobster Roll lover or a Connecticut Lobster Roll lover? What is the difference? Read more on this below.
I know lobster is a delicious treat, but it’s also an expensive one. To get around this, I’m swapping the lobster for shrimp as it’s a cost effective way to get the same style of sandwich with the same luscious flavor.
Similarly, these shrimp sandwiches are just as tasty as their expensive cousins. Trust me on this!
If you’ve ever had a classic lobster roll (whether Maine Style or Connecticut Style) they are an incredibly flavorful combination of fresh lobster, typically mixed with a light dressing or with warm melted butter and served in a buttered and toasted split-top roll.
How to make a Shrimp Sandwich Roll taste as good as a Lobster Roll
It’s all about simplicity with both styles of lobster roll or, in this case, the shrimp sandwich (shrimp roll?). To make them even tastier and as good or better as a lobster roll, I poached the shrimp in butter. Yep, it’s all about the butter here so don’t be shy.
Shrimp Sandwich Bread
The bread is the same as used for lobster rolls. They are cut across the top (versus a hot dog bun cut on the side) The classic split top roll allows the shrimp to sit on top of the sandwich. The outside is toasted with butter which is a classic prep method.
Maine Style Lobster Roll
This version is always served cold with mayonnaise (like the one above). I’ve had some that have way too much mayo, and you just don’t need to smother it that much.
All this one needs is just clean, simple flavors of dill, chives and lemon juice (sometimes even celery) and really good seafood.
Lined with lettuce to prevent a soggy bun (and who wants a soggy bun?). It’s served quite simply on a buttered, toasted roll.
Connecticut Style Lobster Roll
This version could be considered a bit more decadent by some as it’s served hot with melted butter on a buttered, toasted roll. Yeah, lots of butter!
Shrimp vs. Prawns
This recipe is for U.S/American size shrimp. For my U.K friends, shrimp are prawns in regards to this recipe.
Optional Shrimp/Lobster Roll additions
If you so choose you can add pickles, chopped celery, tarragon or scallions (spring onions). Any of these additions will help bolster the flavor and make the dish a little more playful for you.
This recipe is for 4 sandwiches total, prepared either style, but not 4 sandwiches of both style.