4 Publix Bakery Hoagie Rolls
4 tablespoons unsalted butter
4 (3-oz) lobster tails
1/2 lb peeled/deveined large shrimp
1/2 cup mayonnaise
1/4 cup celery leaves, coarsely chopped
1 rib celery, thinly sliced
2 tablespoons green onions, chopped
Zest and juice of 1 lemon
1/4 teaspoon celery seed
1/2 teaspoon kosher salt
1/2 teaspoon pepper
- Cut hoagie rolls in half lengthwise, leaving 1/2-inch uncut. Heat butter in a large nonstick sauté pan on medium-high. Place rolls cut side down in melted butter to toast; cook 1-2 minutes or until golden.
- Remove lobster from the shell. Dice shrimp and lobster into 1/2-inch pieces. Poach in simmering water 3-4 minutes or until lobster and shrimp are opaque. Drain lobster and shrimp; chill until cool enough to handle.
- Combine lobster and shrimp with remaining ingredients. Fill hoagie rolls with seafood mixture and serve.