Ayara's Crab Cakes

Lobster Roll Recipe

 

This lobster roll recipe was such a huge hit at Lucky Rice Festival in July 2013 that we sold out! For all our lobster lovers and fans from the event, you’ll love the simplicity and bold flavors of this recipe.

You Will Need:

    • 3 oz (Approx 1/3 bottle) Ayara’s House Dressing
    • 4 small-medium size lobster, boiled and taken apart (approx. 1.5ibs of meat)
    • 1 stalk of Chinese Celery, end trimmed and finely chopped
    • 8-10 leaves of Sawtooth Coriander (culantro), finely chopped
    • 6-8 Kaffir Lime Leaves, torn and finely chopped
    • 1 stalk of Lemongrass, finely chopped
    • 4-8 Thai Bird’s Eye Chilies, finely chopped
    • 1 Fresh Lime, juiced
    • 1-tablespoon of paprika
    • Salt, to taste
    • 1-tablespoon butter
    • Flour for dusting
    • Bread, 4-5 hotdog buns or for mini-serving size 12-15 Hawaiian rolls cut atop

 

Directions:

  1. In a large bowl, mix the lobster meat with Ayara’s House Dressing, Chinese Celery, Sawtooth Coriander, Kaffir Lime Leaves, Lemongrass, and Chilies
  2. Mix gently, do not bruise the tender lobster meat
  3. Taste, and add the lime juice, paprika, and salt to taste. Chill. (This can be prepared 1-2 hours before, but no more than that as the natural juices of the lobster tend to dilute the flavors)
  4. Toast the bread with butter on a hot skillet till it turns golden brown
  5. Put the the cold lobster mix into a warm toasted bread, and serve

 

 

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