Sweet corn and Lobster are two summertime favorites along the north-east coast of the USA. I was inspired to make a lighter version of the traditional American lobster roll. The original version is chopped lobster with mayo and lemon on a buttered and toasted hotdog bun. I decided to go with an Asian/American lobster summer roll and I served it with my homemade chili/shallot sauce.
Before we get to the dish I want to thank @jaybird for hosting this competition! It is always so much fun to think of new sandwich ideas or even just to recreate some of the classics. Also, there are so many great people in the SSC community.
You can see the ingredients that I used in the photo above.
- Rice Papers
- Lobster
- Sweet corn
- Avocado (diced)
- Thai basil
- Shaved Red cabbage (lightly salted)
- Lime
- Chili Sauce
Steam your lobster. Mine was 1.5 pounds and I cooked it for 10 minutes. Let it cool and then take it out of the shell. Slice it into thin strips.
Steam the corn for a couple of minutes and then cut it off the cob.
Soak the rice paper in water for 10 seconds and then lay it on a table. Top with the ingredients and a couple of drops of lime juice and then roll up the rice paper.
You can serve the rolls whole or cut into smaller pieces.
Top the rolls with the chili sauce and enjoy. My chili sauce is made by cooking lots of shallots, in a lot of oil, with a lot of chilies and a little salt. I used this chili sauce because it is rich and savory. The rolls have no fat in them at all so this is a great pairing.
Thanks for stopping by today to check out my post. I look forward to answering any questions that you have about this dish in the comments below!
