Buttery Shrimp and Lobster Rolls
|Frozen lobster tails||1 1⁄2 Pound, thawed|
|Shrimp||2 Pound, peeled, deveined|
|Unsalted butter||1⁄2 Cup (8 tbs), divided (1 Stick)|
|Garlic||3 Clove (15 gm), coarsely chopped to make 1 1/2 teaspoons|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Low carb white bread slice||16 , divided|
|Lemons||2 , cut into wedges|
1. Remove meat from lobster shells. Coarsely chop lobster and shrimp.
2. Heat 4 tablespoons of the butter in a large nonstick skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add lobster and shrimp. Cook, stirring frequently, until just opaque, 6 to 8 minutes. Stir in celery leaves, salt, and pepper. Transfer to a bowl.
3. Meanwhile, melt another tablespoon butter in a large nonstick skillet over medium heat. Add 4 slices of bread, cover with another skillet, and weight with cans; cook until toasted underneath, 1 to 2 minutes. Repeat with remaining bread and butter.
4. With bread butter-side up, use a slotted spoon to scoop about 1/3 cup lobster mixture onto bread; roll bread around filling. Serve warm, with lemon wedges on the side.