Classic Lobster and Shrimp Rolls with Old Bay Potato Wedges

There’s nothing quite like a classic seafood roll to capture the essence of summer. This recipe combines tender lobster and shrimp in a bright, creamy dressing with celery, lemon and dill, then piles it all into crusty buttered baguettes. The result is a satisfying, coastal-inspired meal that’s perfect for warm-weather dining.

On the side, crispy potato wedges seasoned with Old Bay add a spicy, savory crunch that complements the rich seafood. Whether you’re hosting a backyard gathering or treating yourself to a special dinner, these rolls are sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2.5 ounce Celery SticksView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Bring a medium pot of salted water to a boil. Place 1 tablespoon butter in a small bowl to soften. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely dice celery. Mince dill fronds. Zest and quarter lemon.
2. Toss potato wedges on a baking sheet with a drizzle of oil, half the Old Bay seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Using kitchen shears, cut through the thin shell along the underside of each lobster tail, leaving meat intact and stopping at the fanned end. Press gently on each side to crack the shell, remove meat and discard shell. Cut each tail in half lengthwise, then crosswise into 1-inch pieces. Remove any dark vein if present. Rinse shrimp under cold water.
4. Once water is boiling, prepare a large bowl of ice water. Add lobster and shrimp to boiling water; cook until opaque and cooked through, about 2 minutes. Drain, then immediately transfer to ice water. Let chill at least 1 minute. Drain and pat dry with paper towels. Wipe out the bowl.
5. Transfer lobster and shrimp to a cutting board; roughly chop into bite-size pieces. In the same bowl, combine celery, mustard, mayonnaise, ¼ teaspoon lemon zest and minced dill to taste. Add lobster and shrimp; toss to coat. Season with salt (about ¼ teaspoon) and pepper.
6. Slice baguettes lengthwise without cutting all the way through. Spread cut sides with softened butter. Toast on middle rack until golden, 3-4 minutes. Divide baguettes between plates, fill with seafood mixture and serve with potato wedges and lemon wedges.

Recipe Tips

FAQ

Can I use frozen lobster tails and shrimp?

Yes, just thaw them completely in the refrigerator before cooking. Pat dry before boiling.

What can I substitute for Old Bay seasoning?

You can use a mix of celery salt, paprika, black pepper and cayenne pepper as a substitute.

How do I store leftovers?

Store the seafood mixture and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.