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Franco-Vietnamese Lobster Rolls with Crispy Shallots

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Thursday, 19 July 2012
List of viewable recipes from "Flavor Exposed" by Angelo Sosa, Suzanne Lenzer

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

Serves: 4 Time: About 20 minutes Flavors: Spicy/Sweet/Sour

ImageImagine 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

1. In a medium bowl, combine the mayonnaise, vinegar, sugar, and Sriracha sauce and stir well until the sugar is completely dissolved. Add the onions, dill, tarragon, and salt and mix well. Add the lobster and toss to combine.

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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Last Updated ( Thursday, 19 July 2012 )
 
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