Lobster Roll with Yuzu Cashew Dipping Sauce

4 servings
  • 1 package rice paper wrappers
  • Cooked lobster meat
  • Basil leaves
  • Granny Smith apples, julienned
  • Enoki Mushrooms
  • Baby cucumbers with flowers (if available)
  • Yuzu Cashew Dipping Sauce, recipe follows
  • Yuzu Cashew Dipping Sauce:
  • 1/4 cup sweet soy sauce
  • 1/4 cup teriyaki sauce (recommended: Kikkoman)
  • 2 tablespoons yuzu
  • 2 tablespoons fish sauce
  • 2 tablespoons sesame seed oil
  • 2 tablespoons salad oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon finely minced kaffir lime leaf
  • 2 teaspoons finely chopped cilantro leaves
  • 1 cup unsalted cashews, lightly toasted and chopped
  • Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.

  • Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.

Yuzu Cashew Dipping Sauce:
  • Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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