Steamed lobster elevates any meal beyond every day, but for a more contemporary take, we've skipped the butter sauce in favour of a mayo-based lobster roll that's topped with pickled veggies. The end result? A more casual meal inspired by Vietnamese street food. Sprinkle with additional chopped fresh cilantro, if desired.
- Prep time 20 minutes
- Total time 30 minutes
Ingredients
Method
Place carrot, cucumber and radishes in bowl. In small microwaveable bowl, stir together sugar, vinegar and salt. Microwave on high for 30 seconds. Pour over veggies; toss to coat. Refrigerate until chilled, about 15 minutes.
Meanwhile, in bowl, stir together mayonnaise, cilantro, coconut, fish sauce and chili sauce; gently fold in lobster.
Halve sandwich rolls lengthwise almost but not all the way through. Spoon lobster mixture into rolls; top with half of the pickled vegetables. Halve lobster rolls crosswise on the diagonal. Serve with remaining pickled vegetables on the side.
Makes 2 to 4 servings.
Nutritional facts Per each of 4 servings: about
- Fibre 2 g
- Sodium 716
- Sugars 9 g
- Protein 10 g
- Calories 218
- Total fat 8 g
- Potassium 266
- Cholesterol 52 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
%RDI
- Iron 11
- Folate 25
- Calcium 5
- Vitamin A 32
- Vitamin C 3
