Have a wonderful summer break!
In the summer, I particularly enjoy trips to the beach. Great seafood usually enhances my favorite beach activities, such as strolling the shore, casting a line, and swimming. And there’s nothing better than a fresh lobster roll.
Of course, it’s not always wise to tinker with tried-and-true dishes, but I think we struck culinary gold with this Asian-inspired Ginger Scallion Lobster roll. We guarantee that this lobster roll will blow your mind if you enjoy our Cantonese-style Ginger Scallion Lobster.
In this recipe, I explain everything you need to do to prepare to cook a live lobster. However, if you prefer a faster option, you can likely get freshly cooked lobster at your neighborhood grocery shop.
- 2 1¼ to 1½ pound live lobsters
- 4 medium brioche rolls
- 3 finely julienned scallions
- 1/2 cup of mayonnaise
- 3 tablespoons of vegetable oil
- 2 tablespoons of finely julienned fresh ginger
- 2 tablespoons of butter
- 2 teaspoons of rice vinegar
- 2 teaspoons of chopped chives
- 1½ teaspoons of soy sauce
- Before cooking, chill the lobsters in the fridge. In a big, covered stock pot, bring 2–3 quarts of water to a boil when it’s time to cook (it should be about 3 inches of water). Soak the lobsters in water and take off the rubber bands from their claws.
- Curl the tails of both lobsters and place them belly-up in the cooking pot. When placing the lobsters in the pot, make sure they are upright and not completely buried in water. Put the lobsters in the saucepan rapidly and cover it right away. After 11 minutes, remove the lid gently to make sure the lobsters have turned a vibrant red. Dark stains on the shells indicate that the lobsters are not fully cooked.
- Using a pair of tongs, take the lobsters out of the saucepan and set them in the sink. Wash in cold water to cool them faster and stop the cooking.
- You should wash the lobster shells in a big bowl of water after you take the meat out. Now take the lobsters and place them on the chopping board one by one.
- Using a meat cleaver, remove the meat from the lobster’s tail and claws. Prepare by chopping into large pieces.
- Assembling the lobster roll can now begin.
- First, heat three tablespoons of oil over low heat. A sliver of ginger will sizzle and bubble if the water is hot enough to use for testing. Toss in 1 tablespoon of the julienned ginger and cook at a low temperature for 2 to 3 minutes, or until golden brown.
- Using a strainer or slotted spoon, move the crispy ginger to a dish covered with paper towels to drain.
- Then, repeat with the remaining julienned scallion and set the crisps aside on a platter. Keep a tight eye on the temperature and reduce it if necessary when frying to avoid burning the food.
- Remove all but leave at least 1 tablespoon of oil from the pan, then add ginger and scallion.
- After 30 seconds, when the mixture is beginning to sizzle, add the tablespoon of butter and the soy sauce. Remove the pan once the butter melts.
- When the scallion ginger combination has cooled, add the mayonnaise, rice vinegar, and half of the chives to a bowl and stir to combine. Don’t stop stirring until everything is evenly distributed.
- Mix in the lobster meat, making sure it’s evenly distributed. Add salt and pepper, then set aside.
- Toast the brioche rolls briefly in a skillet or cast iron pan after giving them a little coating of butter. Then, cut them in half on the platter and fill them with the Asian lobster salad.
- Serve with the remaining chives, fried ginger, and scallions for garnish.