Sweet & Spicy Maine Lobster Seoul Roll

Sweet & Spicy Maine Lobster Seoul Roll

Are you in the mood for an adventurous, new twist on your next lobster roll experience? This "Seoulful" recipe from our friends at KneadGod is for you! We love this vibrant fusion of classic New England flavors with a spicy-sweet Korean kick. 

Ingredients

For the Lobster Filling:

  • 2 LBs Pre-Cooked Maine Lobster Meat, thawed & flaked
  • 1/2 cup Mayonnaise
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • Salt & Pepper to taste

For The Seoul Twist:

  • 1/2 cup Julienned Daikon Radish
  • 1/4 cup Kimchi, chopped
  • 2 tablespoons Chopped Fresh Cilantro
  • 1 teaspoon Gochujang (Korean red chili paste) - adjust for desired spice level

For the Roll: 8 New England Split-Top Buns

Instructions:

Prepare the Lobster Filling: In a large bowl, combine the thawed and flaked lobster meat, mayonnaise, sesame oil, soy sauce, rice vinegar, salt, and pepper. Mix well to ensure everything is evenly coated.

Add the Seoul Twist: Gently fold in the julienned daikon radish, chopped kimchi, fresh cilantro, and gochujang. Taste and adjust seasonings as needed. Don't be shy with the kimchi and gochujang – that's where the magic happens!

Toast the Buns: Heat a skillet over medium heat and spread with butter. Toast the split-top rolls until golden brown and slightly crisp.

Assemble the Rolls: Generously fill the toasted buns with the Seoulful lobster mixture. Garnish with additional cilantro for an extra touch of Korean flair.

Serve and Savor: Enjoy your Seoulful Lobster Rolls as is, or pair them with a side of pickled vegetables or a light cucumber salad to enhance the Korean flavors.

Dig in and prepare to be amazed by this culinary masterpiece's harmonious blend of classic and exotic!

Tips From The Chef:

  • For an extra burst of flavor, toast the sesame seeds in a dry pan over medium heat until golden brown before adding them to the lobster mixture.
  • You can substitute chopped parsley or chives if you don't have fresh cilantro.
  • Feel free to adjust the amount of gochujang to your desired level of spiciness.
  • Leftover lobster filling can be stored in an airtight container in the refrigerator for up to 2 days.
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