Rocket Lobster Rolls - cooking recipe

Ingredients

Lobster and Shrimp Filling
12 ounces cooked lobster meat, cut into chunks
12 ounces large shrimp (peeled, cooked and cut into chunks)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/3 cup celery, finely diced
4 green onions, finely diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Tabasco jalapeno sauce
Asian Ginger Chow Mein Slaw
1 garlic clove, minced
2 tablespoons brown sugar
1/2 cup soy sauce
1/4 cup olive oil
1 teaspoon oyster sauce
1 tablespoon minced gingerroot
1/2 cup dried chow mein noodles
Spicy Sriracha Mayo
2 garlic cloves, minced
3/4 cup mayonnaise
4 tablespoons hot sauce (sriracha)
2 tablespoons lime juice
2 tablespoons cilantro, chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
Sandwich
6 tablespoons butter, softened
6 brioche sandwich buns
1 1/2 cups shredded iceberg lettuce

Preparation

LOBSTER & SHRIMP FILLING:
Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
ASIAN GINGER CHOW MEIN SLAW:
In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
SPICY SRIRACHA MAYO:
Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
FOR SANDWICH ASSEMBLY:
Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.