Think of lobster, and you think of luxury: Freshly steamed, with a squeeze of lemon and dripping with clarified butter, it’s a delicacy worth celebrating. And, on National Lobster Day (June 15), you can fete this favorite food with everything from lobster bisque and lobster rolls to lobster tails and lobster gratin.
(Fun fact: According to the Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 44.4 pounds.)
Ready to dig in? Ocean Prime Denver shared its recipe for the perfect lobster sushi roll, to serve with a spicy mayo sauce. Say you want to share? Keep your (ahem) claws to yourself!
Sushi Lobster Roll
Courtesy Ocean Prime Denver
- 1/3 cup sushi rice
- Nori Sheets
- 1 kiwi, sliced
- 8 slices thin round slices serrano pepper
- Sushi- Serrano Pickeled
- 1 tablespoon kewpi mayonnaise
- Mayonnaise, Kewpi
- 1 ounce poached lobster meat
- 1 teaspoon spicy mayonnaise (recipe follows)
- 1 teaspoon masago
- Sesame seeds
- Pickled ginger and wasabi for garnish
- Lay ½ of a sheet of nori on a sushi mat and press 1/3 cup of rice evenly across the entire sheet.
- Sprinkle the rice with sesame seeds and flip the nori over so the rice in on the bottom.
- Lay poached lobster down the middle of the nori all the way to the edge of the rice and nori.
- Add kiwi, end to end, then mayo.
- Using the mat, roll the nori and rice around the shrimp using the mat to pull the roll tight.
- Once the roll is tight, form until the roll is symmetrical using the mat to press it evenly all around.
- Lay a sheet of plastic wrap over the roll and slice into 8 equal portions.
- Line up the pieces on plate and top each piece with a serrano slice, a dot of spicy mayo and a pinch of masago.
- Serve with pickled ginger and wasabi.
Yields 2 cups
- 2 cups kewpi mayonnaise
- 3 ounces sriracha
- 2 pinches kosher salt
- 2 teaspoons togarishi
- Mix all ingredients together in a stainless bowl with a whisk.
- Store in plastic container and refrigerate.