Lobster Rolls With Rosemary-Ginger Vinaigrette
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
59
Spice
58
Sweetness
38
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 large
Zucchini (trimmed)3 tbsps
Soy Sauce2 tbsps
Sherry Wine Vinegar2 tbsps
Honey1.5 tbsps
Ginger (minced peeled fresh)1 tsp
Rosemary (minced fresh)1 cup
Vegetable OilDirections:
1
Make lobster rolls: Place 1 zucchini on work surface
2
Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide
3
Repeat with remaining zucchini, forming 12 ribbons total
4
Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally
5
Top with sprouts and pickled ginger, dividing equally
6
Starting at filled end, roll up each zucchini ribbon into cylinder
7
Place seam side down on paper-towel-lined baking sheet
8
Cover and chill at least 1 hour or up to 6 hours
9
Place 1 zucchini on work surface
10
Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide
11
Repeat with remaining zucchini, forming 12 ribbons total
12
Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally
13
Top with sprouts and pickled ginger, dividing equally
14
Starting at filled end, roll up each zucchini ribbon into cylinder
15
Place seam side down on paper-towel-lined baking sheet
16
Cover and chill at least 1 hour or up to 6 hours
17
Make vinaigrette: Whisk first 6 ingredients in medium bowl to blend
18
Gradually whisk in oil
19
Pour vinaigrette into small bowl
20
Place in center of platter
21
Surround with lobster rolls
22
Whisk first 6 ingredients in medium bowl to blend
23
Gradually whisk in oil
24
Pour vinaigrette into small bowl
25
Place in center of platter
26
Surround with lobster rolls