Lobster Summer Rolls Recipes

LOBSTER ROLL

Steps:

• In a mixing bowl, gently combine the chopped lobster meat (except the claw meat that's been set aside) with the mayonnaise, lemon juice, celery, salt and pepper.
• Put the mixing bowl into the fridge to chill for about 10 minutes.To assemble the Lobster Rolls:
• Toast the buns and butter them if desired.
• Into each bun, place some lettuce leaves. I like to make a little boat shape with the leaves when I place them into the buns, so that the lobster meat filling stays inside better.
• On top of the lettuce, spoon some of the lobster meat filling.
• Now if you have any intact claw meat, make the sandwiches pretty by tucking in some claw meat (like in the pictures).
• Sprinkle some green onion slices over the sandwiches and serve.
• Enjoy!

LOBSTER ROLLS

Steps:

• Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
• Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
• Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

LOBSTER AND MANGO SUMMER ROLLS

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.