Tuna Poke Lobster Rolls

Trying to hold on to the last vestiges of a pretty awesome summer. I ate a lot of really great lobster this year and one thing I have been wanting to do is put it with raw tuna. A lobster roll is often served cold so I felt like the temperature, the flavors, and the textures could all work together. For my first attempt at this, I went with a lobster roll-poke mash up. As I was mixing it up in a big bowl I got worried that this was a waste of expensive ingredients. The lobster gets sort of stained by the soy sauce and I couldn’t put my finger on what was happening with the smell, but as I was putting it into the roll and squeezed on the lemon, it all came together and tasted amazing.
I grabbed sushi grade tuna from a local asian market for this. Mix it with the cooked lobster. Then add cucumber, wakame seaweed, sesame oil, soy sauce, honey, scallions, and chiles. I was really happy with how these came out! I ate 2 of them! I added the chilis on top cause I like my poke spicy.

Tuna Poke Lobster Rolls

  • 1 1/2 pound Cooked Lobster
  • 1/2 pound sushi grade tuna
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sesame Oil
  • 2 teaspoons Honey
  • 1/2 cup Diced Cucumber
  • 1/4 cup dried wakame seaweed soaked in water for 10 min and drained
  • 3 Scallions sliced thin, plus more for garnish
  • 1 tablespoon Sesame Seeds plus more for garnish
  • 3 Thai Chiles sliced thin, plus more for garnish
  • 6 new england style hot dog rolls toasted with butter
  • Lemons

Instructions

  1. Mix the lobster, tuna, soy, sesame, honey, cucumber, rehydrated wakame, scallions, sesame seeds, and optional chilis in a large bowl. Stir well and season with salt.
  2. Add the mixture to the hot dog buns. Top with more sesame seeds, scallions, and chiles.
  3. Squeeze on lemon juice just before eating.