Cove Lakeside Bistro
Portage, Michigan








Shrimp and Lobster Roll with Aioli
Serves 6

2 Cups Mayonnaise
1/4 Cup Dijon Mustard
2 ½ Tbsp. Fresh Tarragon, finely chopped
2 ½ Tbsp. Fresh Lemon Juice
Kosher Salt, to taste

3 Cups Poached Gulf Shrimp
2 Cups Poached Lobster
1 Tsp. Chives, snipped
6 Brioche Sandwich Rolls


  • Combine mayonnaise, mustard, and lemon juice in a large bowl. Mix well.
  • Add chopped tarragon and mix.
  • Add shrimp and lobster and mix.
  • Trim sides of sandwich rolls. Coat trimmed sides of roll with melted butter and sear in a flat pan until golden brown.
  • Cut a slit in the dinner roll across the top and fill with shrimp and lobster mix.
  • Garnish with snipped chives.