Lobster Roll Banh Mi

Lobster Roll Banh Mi

These sandwiches sparked a really interesting debate. They were very good sandwiches, and they all got devoured pretty quick, but lobster is definitely one of those ingredients that people are purists about. The whole state of Maine will shun you if you put an ounce of celery in a lobster roll! My friends were all a little preoccupied about the lobster not exactly being the star of this sandwich, and I can understand that thought especially when you are dealing with something as delicious and expensive as lobster can be. If you read this site at all though, you know that no ingredient or dish is sacred here. I don’t mind using lobster in fun new and creative ways, especially when the results can be as delicious as this!

Big lobsters!
Mayo, coconut milk, fish sauce, and mint.
Keep the dressing light!
The usual suspects for a banh mi.
The lobster is so good with this simple dressing!
The bread was lightly toasted on the outside, and then stuffed with all the tasty ingredients!


These sandwiches were excellent! Summery and light but really addicting. Once you took the first bite it was hard to put down!

Fiona helped me find the right bread for these, and in the end, gave them the authentic stamp of approval!

Lobster Roll Banh Mi

Whether you are a lobster roll purist, or a banh mi purist I think we can all get on board with this amazing sandwich.
Prep Time15 mins
Cook Time10 mins
pickling time1 hr
Total Time1 hr 25 mins
Servings: 4 sandwiches


  • 4 cups cooked lobster
  • 1 cup coconut milk from a can
  • 1/2 cup mayo
  • 1/4 cup fish sauce
  • 1/2 cup mint chopped
  • cilantro
  • Thai chile peppers
  • cucumber
  • 4 Vietnamese style baguettes
  • 1 cup matchstick cut carrots
  • 1 cup matchstick cut radish
  • 2 cups white vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 clove garlic


  • To make the pickled carrot and radish mixture, cut the veggies, and heavily salt them. A half hour later, drain and rinse them. In a bowl, mix the vinegar with the salt and sugar and microwave for about 2 minutes. Pour the vinegar mixture over the veggies and let them sit for an hour or so. Chill and use.
  • Mix the coconut milk, mayo, fish sauce, and fresh mint. Put your lobster in a bowl and pour like half of the sauce over it. Mix it up and see where you are at. You want the lobster to be only lightly dressed. Add more sauce as needed but be light handed with it.
  • The rolls were lightly toasted on the outside, and filled with cucumber, cilantro, chile peppers, and pickled carrot and radish. And of course, tons of the lobster.


  1. I thought you pissed off the bahn mi purists, they’re almost as rabid as the lobster police! Looks awesome to me!

  2. Not a good recipe. Thanks for the effort, but I got halfway through making this and had to throw out the dressing and the veggies. Dressing waaaaay too watery (also tasted awful -and I like fish sauce) and the veggies were way too sour. Most other bahn mi recipes use a lot more sugar in the pickling brine. Sorry, but all the other, positive comments were from people who hadn’t made this dish. At least I tried, but no dice!

    1. So sorry this didn’t work for you! I would love to chat more about it because I am currently testing this recipe for my next cookbook. Was the bad taste just from the fish sauce? Or do you think it was the mayo/coconut/herb combo?

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