This easy Poor Man's Lobster Roll recipe is the best take on the traditional Maine sandwich but at half the price. One bite of this rich & creamy sandwich & you will be transported to New England.
This fun summer recipe replaces lobster with plump juicy shrimp for an economical take on the gourmet sandwich. The faux-lobster ingredient has a similar appearance, taste, & feel that is the perfect substitute. It is so yummy, you will forget that it isn't the pricey crustacean.
This was inspired by my recipe for Cucumber Shrimp Salad. When coming up with ideas to serve this healthy lunch recipe, adding it to a soft brioche bun gave me lobster roll vibes. So VIOLA - a new favorite sandwich was created.
Jump to:
Why This is the Best Lobster Roll Alternative
This recipe is the best lobster roll copycat recipe. Cool shrimp with cucumber dressed in a homemade mayo-based dressing with chives & onion will instantly transport you to New England.
Besides being less expensive & good for your wallet, here are the reasons why you will love this recipe as much as we do:
- Real seafood is used - not fake imitation crab (kani) like other recipes.
- Less cholesterol & a healthier option.
- Juicy chunks of fresh shrimp have the same bite & texture as real lobster.
- The sandwich filling can be made ahead of time & stores well in the refrigerator for days for a quick lunch or dinner.
- With the cost savings, you can afford to make this for a crowd or parties.
- It's easy to make & tastes unbelievable!
Ingredients for Poor Man's Lobster Roll
In this recipe, I am using shrimp. In many recipes, monkfish is used & has been nicknamed the "poor man's lobster". Since shrimp is more readily available and already a family favorite, this is what I went with. It's decadent, rich, & luxurious.
I also recommend you try to find brioche rolls with a split top. These buns are similar to hot dog buns but are sweet, buttery, & the go-to for a classic lobster roll. I find mine at Trader Joe's or try Whole Foods, Nature's Own, or St. Pierre brand brioche buns.
- Cucumber - peel & cut into chunks (no peeling needed if using English or Persian varieties)
- Shrimp - for a shortcut, the recipe uses pre-cooked, tail-off, & deveined medium-sized shrimp that is defrosted.
- Sour Cream - for a tangy base to the dressing.
- Mayonnaise - for creaminess like the traditional Maine lobster roll dressing.
- Lemon Juice - citrus flavor perfect with shellfish.
- Red Onion - diced small for crunch & color.
- Chives - the fresh herb is a classic item.
- Dill - dried dill weed holds up best in the thick creamy dressing.
- Salt & Pepper - for the dressing & more to season to taste
- Brioche Buns - split-top freshly baked rolls work best.
- Salted Butter - for buttering the toasted buns - optional.
See the recipe card for quantities.
Make the Dill Chive Mayo Dressing
Here are the simple steps for making the seafood sandwich filling, dressing, & assembling it. Like my pan-seared shrimp recipe, it takes just 15 minutes.
Making the lemon herb mayo dressing for the fakeout lobster roll is so easy. Measure out the 6 ingredients, including 3 herbs & spices.
Add all the dressing ingredients to a bowl & whisk to combine. Set it aside while prepping the remaining ingredients.
How to Make a Lobster Roll Without Lobster
No lobster in this sandwich recipe but it still has a gourmet taste that any foodie will love. No need to go to a fancy restaurant or seafood shop when the lobster craving hits.
Make sure the shrimp is defrosted & drained. You want any excess moisture off the shrimp so it doesn't water down the sandwich. I like to line a colander with paper towels after they are defrosted for an extra step.
Peel the cucumber using a vegetable peeler, if desired. Also, remove the outer skin from the red onion. Finally, wash the chives & set them to the side to dry.
Cut the shrimp & cucumber into small bite-sized chunks. Mince the onions. Add all 3 to a large mixing bowl.
Add the chive & mayo dressing to the shrimp, onion, & cucumber.
Stir to combine all the sandwich filling ingredients together. All the shrimp & vegetables should be evenly coated with the herb sauce.
Season with additional salt & pepper to taste. Sprinkle on the fresh minced chives.
Assemble the Seafood Sandwich
Now that everything is mixed, time to assemble the sandwich. You can load this into a brioche bun that is soft & fresh. But I think one additional step sets this over the top.
Before adding the shrimp salad, lightly toast the buns. Aim for them to be warm with just a little crispiness on the edges. Butter the insides immediately & then pile in the yummy poor man's lobster mixture.
Hint: toasting and buttering the roll before adding the seafood filling makes a world of difference. The fat & richness of the butter makes it similar to the buttery flavor of lobster. Do not skip this step!
Substitutions
If you have a food allergy or need to use an alternate ingredient, here are some ideas that work great in this recipe.
- Cucumber- instead of diced cucumber use celery
- Shrimp - instead of shrimp use your favorite shellfish
- Brioche Bun - use gluten-free buns instead if needed or try a hot dog bun for a cheaper easier-to-find option.
Equipment
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
The Short Order Cook participates in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!
Storage
One of my favorite things about the seafood sandwich fillings is that it holds up well for up to 4 days in the refrigerator. Place leftovers in an air-tight container with a lid.
Whenever you are ready for lunch just get the bun ready, fill, & eat. Talk about the fastest lunch ever! Pack it for school or work lunches (co-workers will be jealous!)
I do not recommend freezing this recipe.
Top Tips
All of these great tips are shared in the post. But these are so important that they are worth mentioning again so you don't miss them.
- Cut cucumber & shrimp so the small pieces are easy to eat & not too large to spoon into the bun.
- Use full-fat sour cream & mayo so the dressing is thick, rich, & creamy.
- The dressing and shrimp mixture can be kept separately for one of the best make-ahead recipes - simply combine when ready to serve later.
- Refrigerate for up to 4 days in an air-tight container.
- The must-have item is a split-top brioche bun.
- Toast the rolls & butter for the additional richness that elevates the sandwich to that "lobster" level.
FAQ
If you love this recipe, you know that medium to large shrimp is a good substitute for lobster. In other recipes, you may want to try different alternative ingredients. Here are some of the best substitutes for lobster that are also real seafood (nothing artificial or imitation here):
scallops, crawfish, langoustine, crab, prawns, or monkfish.
This recipe doesn't use lobster because the price of lobster is quite expensive. For example, a lobster roll kit to make 8 sandwiches costs almost $200. That is $25 per sandwich & at a restaurant, you will likely pay about $40. This inexpensive recipe comes in at only $5 each!!!
Pairing
To complete your meal with some healthy, gourmet, or quick, try one of these recipes. Here are the best vegetables, soups, & salads to serve as a side. These are my favorite dishes to serve with shrimp or lobster rolls:
Poor Man's Lobster Roll
Ingredients
- 1 pound precooked medium shrimp, peeled & deveined defrosted & patted dry
- 1 cup cucumber peeled & cut into small chunks
- ¼ cup red onion minced
- 2 tablespoons fresh minced chives
- 6 brioche split-top buns
"Lobster Roll" Dill & Chive Dressing
- ⅓ cup sour cream
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill weed
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Make sure the frozen shrimp is defrosted & drained with as much moisture removed as possible.
- Add all the dressing ingredients (sour cream, mayo, lemon juice, & spices) to a small bowl & whisk to combine. Set it aside while prepping the remaining ingredients.
- Cut the shrimp & cucumber into small bite-sized chunks. Mince the onions. Add all 3 to a large mixing bowl.
- Add the chive & mayo dressing to the shrimp, onion, & cucumber. Stir gently to combine. Season with additional salt & pepper to taste. Sprinkle on the fresh minced chives.
- Open up each brioche bun and toast lightly in a toaster oven or wide slot upright toaster.
- Butter the insides immediately & then pile in the yummy poor man's lobster mixture.
- Enjoy immediately while the roll is still warm & the salad is fresh & cool.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 358 |
| % Daily Value* | |
| Total Fat 16.5g | 21% |
| Saturated Fat 8.4g | 42% |
| Cholesterol 265mg | 88% |
| Sodium 561mg | 24% |
| Total Carbohydrate 27.6g | 10% |
| Dietary Fiber 1.3g | 4% |
| Total Sugars 5g | |
| Protein 22.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 110mg | 8% |
| Iron 2mg | 11% |
| Potassium 185mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  |
|
Leave a Reply