Lobster Rolls with Rosemary-Ginger Vinaigrette Recipe

Name: Lobster Rolls with Rosemary-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large zucchini, trimmed; 1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise; 3/4 cup Japanese spice sprouts (daikon sprouts); 24 1-inch pieces thinly sliced pickled ginger; 3 tablespoons soy sauce; 2 tablespoons Sherry wine vinegar; 2 tablespoons honey; 1 1/2 tablespoons minced peeled fresh ginger; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon dried crushed red pepper; 1/2 cup vegetable oil

Servings: persons

3 large zucchini, trimmed
1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise
3/4 cup Japanese spice sprouts (daikon sprouts)
24 1-inch pieces thinly sliced pickled ginger
3 tablespoons soy sauce
2 tablespoons Sherry wine vinegar
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
1/2 teaspoon minced fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2 cup vegetable oil

1
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
Whisk first 6 ingredients in medium bowl to blend.
10
Gradually whisk in oil.
11
Pour vinaigrette into small bowl.
12
Place in center of platter.
13
Surround with lobster rolls.

818

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large zucchini, trimmed, 1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise, 3/4 cup Japanese spice sprouts (daikon sprouts), 24 1-inch pieces thinly sliced pickled ginger, and more.

Yes, Lobster Rolls with Rosemary-Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Rolls with Rosemary-Ginger Vinaigrette

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