Thai Lobster Roll
“There was a time when my family and I quested for the best lobster roll in the New England area. While this recipe is no replacement for some of the best we’ve eaten, it’s our ‘make it Thai’ version that certainly pulls lots of punches and pleases friends at summer parties,” says Vanda Asapahu, owner of Ayara Thai Cuisine.
- 3 oz. (Approx. 1/3 bottle) Ayara’s House Dressing
- 4 small-medium size lobster, boiled and taken apart (approx. 1.5 lbs of meat)
- 1 stalk of Chinese Celery, end trimmed and finely chopped
- 8-10 leaves of Sawtooth Coriander (cilantro), finely chopped
- 6-8 Kaffir Lime Leaves, torn and finely chopped
- 1 stalk of Lemongrass, finely chopped
- 4-8 Thai Bird’s Eye Chilies, finely chopped
- 1 Fresh Lime, juiced
- 1-tablespoon of paprika
- Salt, to taste
- 1 tbsp. butter
- Bread, 4-5 hotdog buns or for mini-serving size 12-15 Hawaiian rolls cut atop
In a large bowl, mix the lobster meat with Ayara’s House Dressing, Chinese Celery, Sawtooth Coriander, Kaffir Lime Leaves, Lemongrass, and Chilies. Mix gently, do not bruise the tender lobster meat.
Taste, and add the lime juice, paprika, and salt to taste. Chill. (This can be prepared 1-2 hours before, but no more than that as the natural juices of the lobster tend to dilute the flavors). Toast the bread with butter on a hot skillet till it turns golden brown. Put the cold lobster mix into a warm toasted bread, and serve.
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