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Hopkins Fields

Curried Lobster Rolls

The slight Asian flair of these lobster rolls invites a glass of Vineyard Reserve.

Serves 4

¾ lb. cooked lobster meat cut into bite size pieces (from 2 – 1 ½ lb. lobsters)

2 Tbsp. chopped fresh cilantro

3 Tbsp. finely chopped fresh scallions

¼ tsp. curry powder

1-cup mayonnaise

1 tsp. fresh lime zest

1 Tbsp. fresh lime juice

Salt and pepper to taste

4 6inch brioche rolls

2 Tbsp. softened butter

2 cups Asian green mesculin mix

 

Method:

Preheat broiler.

Combine first eight ingredients, mixing lightly.

Slice the rolls in half lengthwise keeping them intact, spread with butter and broil until toasted about 1 minute.

Fill the rolls with the lobster and garnish with the mesculin. Simply delicious.

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