Lobster Rolls with Rosemary-Ginger Vinaigrette

Ingredients

  • 1 cooked 8-ounce lobster tail, shelled
  • ½ teaspoon dried crushed red pepper
  • 1 ½ tablespoons fresh ginger
  • 2 tablespoons Sherry wine vinegar
  • ½ cup vegetable oil
  • 2 tablespoons honey
  • ½ teaspoon fresh rosemary
  • + 4 more ingredients
    • 24 1-inch pieces thinly sliced pickled ginger
    • 3 large zucchini
    • ¾ cup Japanese spice sprouts
    • 3 tablespoons soy sauce

Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts ...

View full recipe at Epicurious

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