Ginger Scallion Lobster Rolls

Name: Ginger Scallion Lobster Rolls
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 2 live lobsters; 4 medium brioche rolls; 3 scallions; 2 tbsp fresh ginger; 2 tsp chives; 3 tbsp vegetable oil; 2 tbsp butter; 1/2 cup mayonnaise; 1 1/2 tsp soy sauce; 2 tsp rice vinegar; 1/4 tsp salt; 1/4 tsp black pepper

These lobster rolls pair sweet, tender lobster with a savory ginger-scallion mayo inspired by classic Asian aromatics. Toasted brioche, crispy fried ginger, and scallion crisps add richness and crunch in every bite.

Servings4 Portions

Prep Time60 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

live lobsters
2
medium brioche rolls
4
scallions
3
fresh ginger
2 tbsp
chives
2 tsp
vegetable oil
3 tbsp
butter
2 tbsp
mayonnaise
0.5 cup
soy sauce
0.5 tsp
rice vinegar
2 tsp
salt
0.3 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Keep the live lobsters chilled until you are ready to cook. Bring 2 to 3 quarts of water to a rolling boil in a large covered stockpot; the water should come about 3 inches up the side of the pot. Rinse the lobsters and carefully remove the claw bands.

Place the lobsters in the pot belly-side down with the tails curled under. Cover immediately and steam-boil for about 11 minutes, or until the shells are bright red and the meat is opaque and cooked through.

Using sturdy tongs, transfer the lobsters to the sink or a large tray. Rinse briefly with cool water to stop the cooking, then let them sit until they are cool enough to handle.

Set a large bowl of clean water nearby for rinsing the meat if needed. Crack the claws, knuckles, and tails, remove the lobster meat, and cut it into generous bite-size chunks. Pat dry so the dressing will cling.

Make the crispy ginger: heat the vegetable oil in a small pot over low heat. Add one small sliver of ginger to test the oil; it should gently sizzle. Fry 1 tablespoon of the julienned ginger for 2 to 3 minutes, until golden and crisp, then transfer to a paper towel-lined plate.