Cook Along with Chef Craig: Lobster & Shrimp Roll with Homemade Fries

June 16, 2020

Cook Along with Chef Craig: Lobster & Shrimp Roll with Homemade Fries

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Lobster & Shrimp Roll

Originally presented as a Cook-Along live class on June 16th at 5:30 PM on Facebook Live.


  • 1 x 1.5lb Lobster
  • 8 pieces prawns
  • 1/8 cup minced celery
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 tsp Well Seasoned Gourmet’s Cajun Spice
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ lemon, zested
  • 1 lemon, juiced
  • 2-4 crusty rolls
  • Soft, room temp butter
  • Arugula or shredded iceberg lettuce
  • 2 Kennenbec potatoes cut into ½’’x ½’’ squares
  • ⅓-½ pot full Canola Oil.
    • *Available from Well Seasoned


  • For the Lobster:
    • Start by cooking your lobster in a pot of boiling water. Cook for 14 mins, remove and place into an ice bath. In the same water, cook your prawns for 90 seconds, remove and place into the same ice bath.
    • De-shell your lobster and chop the meat into ½” pieces and place into a bowl. Remove the tails from the prawns, chop the prawns, and add to the bowl. Add the rest of the ingredients and mix well.
    • For the Fries:
      • Fill a large pot 1/3 – ½ full of canola oil. Over a med-high heat, bring the temperature up to 375F using an instant read thermometer.
      • Add the potatoes and fry for 3.5-4 minutes until crispy. Remove from the oil and season with salt & pepper.
      • With your crusty roll cut it in half, butter and toast it in a pan or under a broiler. Once golden brown, top with the lobster & shrimp filling and lettuce.
      • Serve with piping hot fries & enjoy!

      Prep Time: 30 Minutes

      Cook time: 25 Minutes

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