For easy, stand-up eating at a cocktail party, I make toasted seafood rolls from thickly sliced brioche bread and serve them cut into quarters while the toast is warm. Because lobster proves pricey and labor intensive, I think a combination of tender shrimp, sweet langoustine tails and tinned lump crab make a superb filling. Langoustine tails, usually sold fully cooked and frozen, offer a sweetness similar to lobster and a tenderness similar to crab.
This recipe was originally published in The Chicago Tribune.
- 1 pound peeled, deveined, raw large shrimp, 20 to 25 to a pound
- 1/2 Cup organic mayonnaise
- 4 small green onions, trimmed, very thinly sliced, about ½ cup
- 1 Tablespoon minced fresh dill
- 1 Teaspoon minced fresh thyme or ¼ teaspoon dried
- 1/2 Teaspoon coarse (kosher) salt
- 1/4-1/2 Teaspoon freshly ground black pepper
- 12 Ounces cooked langoustine tails (thawed and drained), or roughly chopped steamed lobster
- 1 can (about 6 ounces) lump crab meat, drained
- 10 slices (each ¾ inch thick) French brioche bread (or challah, Pullman loaf or egg twist bread)
- 4 Tablespoons butter, softened
- Fresh dill for garnish
Step 1: Fill a medium saucepan half full with water and heat to boil over high heat. Add 1 pound shrimp, stir and reduce heat to a simmer. Cook, stirring once or twice, until shrimp are pink but not firm, 2 to 3 minutes. Drain. Let cool.
Step 2: Mix 1/2 cup mayonnaise, 4 sliced green onions, 1 tablespoon minced dill, 1 teaspoon thyme, 1/2 teaspoon salt and 1/4-1/2 teaspoon pepper in a large bowl. Add cooled shrimp, 12 ounces langoustine tails and 1 can drained crab meat. Gently mix everything together.
Step 3: Spread softened butter over one side of each slice of bread.
Step 4: Heat a large nonstick griddle over medium heat until a drop of water sizzles furiously. Reduce heat under griddle to very low. Add 4 slices of the bread, buttered side up, leaving space between slices. Cook on low until bread starts to turn golden, about 1 minute. Flip bread so it is buttered side down and cook until golden, about 1 minute.
Step 5: Top half of the bread slices with about 1 cup of the seafood mixture spreading it evenly over the bread. Flip another piece of bread on top with the buttered side up to make a sandwich. Let sit on the griddle another minute to crisp the bread to a beautiful brown. Then transfer to a cutting board. Repeat to make all sandwiches.
Step 6: Serve sandwiches cut on the diagonal into 4 pieces. Secure with wooden picks if desired. Arrange on a platter and garnish with chopped fresh dill and dill sprigs. Serve.