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
Lobster mixed into a tuna poke recipe and served on a roll. A perfect lobster roll tuna poke mash-up.
Servings: 6 small rolls
Ingredients
- 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
- 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.
- Add the mixture to the hot dog buns. Top with more sesame seeds, scallions, and chiles.
- Squeeze on lemon juice just before eating.