• Ingredients: 23
  • Serves: 4

Lobster rolls with rosemary-ginger vinaigrette with soy sauce, sherry wine vinegar, honey, minced peeled fresh ginger, minced fresh rosemary, dried crushed red pepper, vegetable oil.

Ingredients

For lobster rolls

  • 3 large zucchini, trimmed
  • 1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise
  • 3/4 cup Japanese spice sprouts
  • 24 1-inch pcs. thinly sliced pickled ginger

For vinaigrette

  • 3 tbsps. soy sauce
  • 2 tbsps. Sherry wine vinegar
  • 2 tbsps. honey
  • 1 1/2 tbsps. minced peeled fresh ginger
  • 1/2 tsp. minced fresh rosemary
  • 1/2 tsp. dried crushed red pepper
  • 1/2 cup vegetable oil

For sauce

  • *available by request from fish markets
  • **available at Asian markets, some specialty foods shops and supermarkets

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

Make lobster rolls:

  1. Step 1 Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide.

    For this step you will need

  2. Step 2 Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally.

    For this step you will need

  3. Step 3 Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder.

    For this step you will need

  4. Step 4 Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.

Make vinaigrette:

  1. Step 5 Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl.

    For this step you will need

Nutrition information

Calories 378 Carbohydrates 18 g (6%)
Fat 29 g (44%) Protein 13 g (27%)
Saturated Fat 2 g (11%) Sodium 937 mg (39%)
Polyunsaturated Fat 5 g Fiber 3 g (11%)
Monounsaturated Fat 20 g Cholesterol 72 mg (24%)