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Steamed lobster elevates any meal beyond every day, but for a more contemporary take, we've skipped the butter sauce in favour of a mayo-based lobster roll that's topped with pickled veggies. The end result? A more casual meal inspired by Vietnamese street food. Sprinkle with additional chopped fresh cilantro, if desired.
3 radishes , thinly sliced
Half small carrots , cut in matchsticks
Quarter English cucumber , cut in matchsticks
2 tablespoons granulated sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 cup light mayonnaise
2 tablespoons chopped fresh cilantro or fresh mint
2 tablespoons unsweetened desiccated coconut
1 teaspoon fish sauce
1/2 teaspoon Asian chili sauce (such as sriracha)
1 lobster (565 to 680 g), cooked, shelled and chopped
2 crusty sandwich rolls
Place carrot, cucumber and radishes in bowl. In small microwaveable bowl, stir together sugar, vinegar and salt. Microwave on high for 30 seconds. Pour over veggies; toss to coat. Refrigerate until chilled, about 15 minutes. Meanwhile, in bowl, stir together mayonnaise, cilantro, coconut, fish sauce and chili sauce; gently fold in lobster. Halve sandwich rolls lengthwise almost but not all the way through. Spoon lobster mixture into rolls; top with half of the pickled vegetables. Halve lobster rolls crosswise on the diagonal. Serve with remaining pickled vegetables on the side. Makes 2 to 4 servings.
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1st Keep
 slavigne
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