Lobster Sushi Rolls


Last night a local store posted on Facebook that they had their lobster buy one get one free, and since I was having some major dinner blahs I decided to head on down there to see if they had any big ones.  Let’s just say I was pleasantly surprised to see they had several three pound lobsters just calling my name.  Apparently they expected more people to serve lobster over the holidays than what actually did, so they had two tanks that needed to be cleared out.  I was more than happy to take four of them off their hands

I boiled all the lobsters when I got home, ate one tail for dinner, then put the meat of the rest of them in the fridge.  I have a few other ideas that I want to do but decided to start with these lobster sushi rolls.

For the Recipe (using measurements for one roll):

1 sheet sushi nori

1/2 c. cooked sushi rice (I used calrose seasoned with a little rice wine vinegar and sugar)

the meat from one claw, cut into three strips (you could use meat from the tail, but I had other plans for that)

2 tbsp. avocado sauce (avocado mixed with lemon juice and a pinch of salt to a creamy texture)

cooked spinach, about 10 leaves (sautéed in very little olive oil until wilted)

1/2 tsp. toasted sesame seeds

Using a bamboo sushi roller place the nori on top, then thinly spread the rice over it, reaching the sides.  Place the lobster meat across the rice.  Next, using a spoon or butter knife, spread the avocado sauce evenly next to the lobster meat.  Place the spinach on top of the lobster.  Carefully roll it up, giving a firm squeeze to make sure all the ingredients are snug inside.  Don’t squeeze too hard or it will all come out the sides, even with a nice squeeze a little will come out, but not much.  When you get to the end, dip your finger in water and use it as a glue to get the nori to stick, making a nice closure.  Using a sharp knife dipped in water, slice your roll.







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