A lobster roll—what could be more spring-like than that? Immerse yourself in the long-awaited season with this delicious, locally sourced recipe.
The flavor of the lobster meat is enhanced here by the acidity of the boreal kimchi and sublimated by the harmony of the seaweed.
Makes 4 to 6 rolls
Preparation time: 15 minutes
Ingredients
- 300 g of peeled lobster meat*
- 4 or 6 brioche hot dog buns
- 1 tbsp. organic wakame flakes from An Ocean of Flavors
- 4 lettuce leaves
- 1/3 cup MAG classic mayonnaise
- 2 tsp red miso from Brasserie San-Ô
- 1/2 cup Boreal Kimchi Ferment x Boreal Roots
- 2 green onions, sliced diagonally
* It is possible to make this recipe with peeled northern shrimp, using the same quantity.
Preparation
- Blot the lobster meat with paper towels. Finely chop the green part of the scallions diagonally, then place them in a small bowl of ice water (reserve some for garnish). Chop the rest. Roughly chop the white kimchi. Set aside.
- In a bowl, mix the mayonnaise with the red miso paste until smooth. Add the lobster meat, white kimchi, and chopped green onions, then mix gently to coat.
- Fill the buns with the lobster mixture and lettuce leaves. Drain the green onions, pat them dry, and pat them dry. Sprinkle the rolls with wakame flakes and garnish with the green onions.
- If you want to serve this recipe as an appetizer, you can cut each roll into three; this will give you an appetizer for six people.
It's the perfect time to enjoy the beautiful lobster season... Bon appétit!
