Best Lobster Summer Rolls Recipes

LOBSTER SUMMER ROLLS

Lobster Summer Rolls image

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

Ingredients

1 pound cooked lobster meat, diced
2 teaspoons grated ginger
Zest of 1 lime
1/2 cup slivered scallions
Salt and pepper
1 small cucumber, peeled
2 firm-ripe avocados
Rice paper wrappers, 12-inch rounds (or use 8-inch rounds)
24 large basil leaves
Cilantro sprigs from a small bunch
Lettuce leaves, optional
1/2 cup lime juice
2 tablespoons light brown or raw sugar
1 tablespoon grated ginger
1 teaspoon fish sauce
1 small Serrano or Thai chile, sliced
1 tablespoon roughly chopped roasted peanuts

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

LOBSTER AND MANGO SUMMER ROLLS

Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

Steps:

In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.