Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds


Recipe byslavigne

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.



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook