Franco-Vietnamese Lobster Rolls with Crispy Shallots - Featured Recipe -
Featured Recipes

Franco-Vietnamese Lobster Rolls with Crispy Shallots

"Imagine 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?"
Categories: Asian, Sandwiches, Seafood, Vietnamese
4 serving
Prep Time:
20 minutes
Step 1
1/2 cup • Mayonnaise
3 tbsp • Rice Wine Vinegar
2 tbsp • Sugar
3 tbsp • Sriracha
1/4 cup • Red Onions • chopped
3 tbsp • Fresh Dill • chopped
1 tbsp • Fresh Tarragon • chopped
1/2 tsp • Salt
2 cups • Maine Lobtser • Cut into large chunks
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.
Step 2
Grapeseed oil as needed
1/2 cup • AP Flour
1/2 cup • Shallots • Thinly sliced
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.
Step 3
• Brioche Rolls • Cut in half
Toast the rolls and, for a bit more lusciousness, butter them. Top the bottom half of each roll with 1⁄2 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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