Recipe Review: Lobster Summer Rolls


Lobster Summer Roll

Lobster Summer Roll

For a different take on lobster rolls, here is a version by David Tanis published in the New York Times that uses lobster meat in a Vietnamese summer roll preparation.  It is relatively simple to make after steaming the lobster and removing the claw, knuckle, and tail meat.  The lobster is tossed with ginger and scallions, then wrapped in a rice paper roll with avocado, cucumber, basil, and cilantro.  There is a dipping sauce with lime juice, fish sauce, brown sugar, chile, and peanuts.  This is a very light, refreshing lobster roll, different from the richness of the New England-style lobster roll.  Try both!

Cost: market price for lobster

Time: about one hour

Level of difficulty: moderate

Deliciousness: delicious (4 out of five stars)

Make again: yes

Link to recipe here.

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