Viet Lobster 'roll' Recipe
lobster & langoustine, sweet & savory roasted garlic butter nuoc mam banh mi pickles, cilantro, meyer lemon, side of shrimp chips
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Ingredients
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Lobster and Langoustine
Roasted Garlic Butter Nuoc Mam
Banh Mi Pickles
Garnishes
Roll Assembly
Method
Preparation
- 1
Make the Pickles
In a bowl, combine the julienned carrots and daikon radish. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the vegetables and let them pickle for at least 30 minutes.
- 2
Prepare the Roasted Garlic Butter Nuoc Mam
In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 2 minutes. Stir in fish sauce and Meyer lemon juice. Remove from heat and set aside.
Assembly
- 3
Assemble the Rolls
Slice the bánh mì bread lengthwise, being careful not to cut all the way through. In each roll, layer the cooked lobster and langoustine meat, followed by the roasted garlic butter nuoc mam. Add a generous amount of banh mi pickles and sprinkle chopped cilantro on top.
- 4
Serve
Serve the rolls with Meyer lemon wedges on the side and shrimp chips for a crunchy accompaniment.
