Lobster & Shrimp Roll

Ingredient ULF # Portion
Mazzetta Cooked Lobster Claw Meat, Chopped 606716 5 lb.
Mazzetta Peeled and Deveined Shrimp, Cooked and Chopped 606717 2.5 lb.
Capital City Red Onions, Julienned 138602 3 cups
N/D Wholesale Fennel, Julienned 133033 5 cups
Baker Boy 4” Sliced Brioche Bun 715871 54 ea.
GO Fresh 1/8” Shredded Cabbage 125209 54 oz.
BBQ Vinaigrette Dressing (see below) 6-8 oz.
Hidden Valley White Balsamic Shallot Vinaigrette 274343 8 oz.
Sauce Craft Smoked Black Pepper BBQ Sauce 463411 16 oz.
Highland Market Heavy Duty Mayonnaise 463398 16 oz.

Combine the three ingredients for the vinaigrettes together and blend well. Ensure the dressing is very cold before combining with the remaining ingredients so the mixture binds together well.

Add the lobster meat, shrimp, red onions, and fennel into the mixing bowl and blend with the BBQ vinaigrette. Combine until well incorporated.

To assemble the sandwiches: Hinge the rolls into a “V” position and place 1 oz. cabbage in the center and top with 3 oz. seafood salad. Place a pinch of micro greens in the center of the salad as a garnish and plate.