ROCKET LOBSTER ROLLS
Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong.
Provided by Food.com
Categories Lobster
Time 1h10m
Yield 6 sandwiches
Number Of Ingredients 26
Steps:
- LOBSTER & SHRIMP FILLING:.
- Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
- ASIAN GINGER CHOW MEIN SLAW:.
- In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
- SPICY SRIRACHA MAYO:.
- Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
- FOR SANDWICH ASSEMBLY:.
- Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.
Nutrition Facts : Calories 442.9, Fat 23.6, SaturatedFat 9.2, Cholesterol 188.3, Sodium 3063.2, Carbohydrate 31.5, Fiber 1.9, Sugar 8.7, Protein 26.3
VIETNAMESE LOBSTER ROLLS
Categories Shellfish
Number Of Ingredients 19
Steps:
- 1. Make the summer roll filling: In a small bowl, combine lobster meat, ginger, lime zest and scallions. Season with salt and pepper, toss to coast and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados. 2. Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. (If you are using 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.) 3. Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread round with 2 ounces lobster mixture. Top with a few strips of cucumber and 1/4 of an avocado cut in chunks. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs. 4. To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour. 5. Make the dipping sauce: Mix together lime juice, sugar, ginger, fish s
LOBSTER ROLLS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
- Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
- Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
ULTIMATE LOBSTER ROLLS
Pack brioche buns with lobster, mayo and celery and serve with salty crisps for a real treat that's a classic dish on the north-eastern coast of the US
Provided by Esther Clark
Categories Lunch
Time 40m
Number Of Ingredients 9
Steps:
- Crack the lobsters open using the back of a chef's knife or a lobster cracker. Do this carefully so the shells don't break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.
- Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.
- Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.
Nutrition Facts : Calories 416 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
LOBSTER SUMMER ROLLS
These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, "if, despite your best efforts, your lobster rolls become unruly and fall apart, don't despair," he wrote back in 2013. "Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad."
Provided by David Tanis
Categories easy, lunch, appetizer, main course
Time 1h
Yield 8 large rolls
Number Of Ingredients 17
Steps:
- Make the summer roll filling: In a small bowl, combine lobster meat, ginger, lime zest and scallions. Season with salt and pepper, toss to coat and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.
- Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. (If you are using 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.)
- Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread round with 2 ounces lobster mixture. Top with a few strips of cucumber and 1/4 of an avocado cut in chunks. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs.
- To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour.
- Make the dipping sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate at least 30 minutes.
- To serve, carefully cut each roll into 3 or 4 pieces, and stir chopped peanuts into dipping sauce. Place rolls on lettuce leaves, and serve with sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 401 milligrams, Sugar 4 grams, TransFat 0 grams
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
FRESH MANGO-LOBSTER SPRING ROLLS
Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 rolls
Number Of Ingredients 10
Steps:
- Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
- Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.
Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g
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LOBSTER FRESH SPRING ROLLS WITH SESAME DIPPING SAUCE
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Reviews 1Category Appetizers And Side Dishes, Main DishCuisine Asian FusionTotal Time 30 mins
- Whisk together all ingredients to make the dipping sauce. Add salt and pepper to taste. Set aside or refrigerate the sauce until ready to serve.
- Add water to a pot and bring it to a boil. Lightly salt the water and then add lobster tails, reduce heat to a simmer. Lobster tails should be fully covered with water. Poach for a few minutes until lobster is just cooked through. Remove lobster tails from the pot, extract the meat and slice into strips.
- Cut cucumber into matchstick and slice avocados thinly. Set up a work station with all ingredients to make the spring rolls and a plate/bowl with clean water.
- Briefly dip the one rice paper wrapper into the plate with water to wet it just enough to soften it. Add a layer of lettuce, then avocados, cucumber, lobster strips and cilantro. Fold the top part of the wrapper near you over the filling and then roll it up away from you. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers.
EASY LOBSTER BáNH Mì RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Cuisine VietnameseTotal Time 20 minsCategory LunchCalories 366 per serving
- In a large mixing bowl, stir together the lobster meat, celery, red onions, green onions, jalapeño pepper, lemon grass, lime zest, and cilantro. In a small bowl, mix together the mayonnaise and sambal oelek and fold it into the lobster salad mixture.
- Slice the French baguettes, or Bánh Mì buns, almost through but not all the way leaving enough room for the lobster salad. Set aside.
- Place the coleslaw into a medium mixing bowl. In a small mixing bowl, whisk together the rice vinegar, water, sugar, and salt and toss it into the coleslaw mix, along with the cilantro. Set aside.
- Place the lobster salad mixture on the bottom of the roll with the slaw mix on top. Cut in half if desired.
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