New England Shrimp and Lobster Lettuce Rolls Recipe

Name: New England Shrimp and Lobster Lettuce Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 raw jumbo shrimp, peeled and deveined; 1 medium zucchini, sliced lengthwise into long, 1/2-inch-thick slices; Extra-virgin olive oil (EVOO), for drizzling; Salt and freshly ground black pepper; 1 celery rib, finely chopped; Juice of 1 lemon; 1/2 to 3/4 cup mayonnaise (eyeball it); 1/2 small yellow onion, grated; Several dashes of hot sauce, such as Tabasco; 1 large half-sour or dill pickle, finely chopped; 2 tablespoons capers, drained and roughly chopped; 3 sprigs fresh tarragon, leaves stripped and chopped, about 2 tablespoons; 1 handful fresh flat-leaf parsley, chopped; 2 small cooked lobster tails, about 10 to 12 ounces total, or 1 tub (8 ounces) cooked lobster meat (available at some fish counters); 12 grape tomatoes, halved; 1 head Boston or Bibb lettuce, leaves separated

Servings: persons

16 raw jumbo shrimp, peeled and deveined
1 medium zucchini, sliced lengthwise into long, 1/2-inch-thick slices
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 celery rib, finely chopped
Juice of 1 lemon
1/2 to 3/4 cup mayonnaise (eyeball it)
1/2 small yellow onion, grated
Several dashes of hot sauce, such as Tabasco
1 large half-sour or dill pickle, finely chopped
2 tablespoons capers, drained and roughly chopped
3 sprigs fresh tarragon, leaves stripped and chopped, about 2 tablespoons
1 handful fresh flat-leaf parsley, chopped
2 small cooked lobster tails, about 10 to 12 ounces total, or 1 tub (8 ounces) cooked lobster meat (available at some fish counters)
12 grape tomatoes, halved
1 head Boston or Bibb lettuce, leaves separated

1
Preheat an outdoor grill or indoor grill pan over high heat.
2
Place the shrimp in one bowl, the zucchini in another.
3
Drizzle both the shrimp and zucchini with a little EVOO, then season with salt and pepper.
4
Toss to coat completely.
5
Grill the shrimp for 2 minutes on each side, until opaque.
6
Grill the zucchini slices for 2 minutes on each side or until darkly marked by the grill.
7
Remove both the shrimp and zucchini from the grill to cool.
8
While the shrimp and zucchini are cooling, make the tartar sauce.
9
In a medium bowl combine the celery, lemon juice, mayonnaise, grated onion, hot sauce, pickle, capers, tarragon, parsley, and salt and pepper.
10
Chop the cooled shrimp and zucchini into bite-size pieces.
11
Chop the lobster meat the same way.
12
Add the chopped shrimp, zucchini, lobster, and grape tomatoes to the tartar sauce and mix to combine.
13
Arrange the lettuce leaves on a platter and fill each leaf with the shrimp and lobster mixture.
14
Roll up and enjoy.

584

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 raw jumbo shrimp, peeled and deveined, 1 medium zucchini, sliced lengthwise into long, 1/2-inch-thick slices, Extra-virgin olive oil (EVOO), for drizzling, Salt and freshly ground black pepper, and more.

Yes, New England Shrimp and Lobster Lettuce Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Shrimp and Lobster Lettuce Rolls

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