Best Lobster Salad Roll Recipes

TEMPURA LOBSTER AND ENOKI-MISO SALAD ROLL

Steps:

• Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately.
• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

LOBSTER SALAD ROLL RECIPE - (4.8/5)

Steps:

• In a bowl, combine the lobster, celery, scallion and the parsley. In another bowl beat the mayo with the lemon juice, the Tabasco, and the pepper and combine it with the lobster mixture. Split the rolls, brush the cut sides with the butter, and bake the rolls on a baking sheet in a preheated 375 degree oven for 10 minutes, or until they are lightly browned. Spread the lobster salad evenly on the bottom halves of the rolls and top it with the top halves.

LOBSTER SALAD & ROLL

Steps:

• If using raw lobster meat ... 1. Remove from shell 2. Cut into 3/4 inch cubes 3. Saute lightly in 3 TBL butter & 3 TBL lemon juice butter until cooked If using pre-cooked lobster meat ... 1. Follow instruction #3 above. Allow cooked lobster to cool. Thoroughly dice celery and green onion. Blend together with mayonnaise. Mix cooked lobster meat into mixture. Blend thoroughly. Taste and add lemon juice, salt & pepper as desired. Chill mixture at least one hour. Return to room temperature. If serving as a salad ... spoon serving onto bed of greens and garnish as desired. If serving as a sandwich roll ... use a fresh hot dog bun (buttered & toasted) and fill with lobster salad mixture.