Franco-Vietnamese Lobster Rolls with Crispy Shallots

Recipe from Flavor Exposed by Angelo Sosa, Suzanne Lenzer (Kyle Books, 2012)

Imagine the flavors of Southeast Asia and Maine all in one sandwich-this is my take on the classic New England lobster roll. The combination of luxurious lobster and crispy shallots is a textural adventure, and the slightly spicy mayo gives it just the right kick of heat. What more can I say?

• 1/2 cup mayonnaise
• 3 tablespoons seasoned rice
• wine vinegar
• 2 tablespoons sugar
• 3 tablespoons Sriracha sauce
• . cup chopped red onions
• 3 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh tarragon
• ó teaspoon kosher salt
• 2 cups Maine lobster cut into
• large chunks
• 4 brioche rolls, cut in half
• butter (optional)

Crispy Shallots

• grapeseed oil
• 1/2 cup all-purpose flour
• 1/2 cup thinly sliced shallots
• kosher salt
  

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2. Next, make the shallots: Pour enough oil into a small saucepan to come 11/2 to 2 inches up the sides. Turn the heat to high and bring it to 325°F, as measured by a deep-fry or candy thermometer. While the oil heats, put the flour in a dish and dredge the shallots, shaking off any excess flour. Add the shallots to the oil and cook until golden, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain and sprinkle with salt.

3. Toast the rolls and, for a bit more lusciousness, butter them. Top the bottom half of each roll with ó cup or so of the lobster mixture and a nice sprinkling of shallots, replace the top half of the roll, and serve.

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