This is an easy and delicious appetizer. Crisp raw veggies and minced fresh herbs, along with New-Brunswick lobster. It can be eaten with your hands (or chopsticks, if you're feeling civilized). It can also be done in stages so that it may be assembled at the last minute. The dipping sauces should be done a few hours prior giving it time to marinate.
Acadian Lobster Cold Roll
Lobster dipping sauce
Ingredients
80 gr can Lobster paste*
60 ml Miracle whip
1 ml Sesame oil
2 ml Soya sauce kikkoman
2 ml Rice wine vinegar
2 ml Hoisin sauce
5 ml Lemon juice
Cooking Instructions
Mix all ingredients together and let marinate in the refrigerator for a few hours.
* Lobster paste can be found in the grocery stores in the canned seafood section.
Fish sauce
20 ml Fish sauce
60 ml Water
10 ml Lime juice
5 ml Sugar
1 to 2 ml Garlic chili sauce
5 ml Fresh chopped cilantro
Cooking Instructions
Mix all ingredients together and let marinate in the refrigerator for a few hours.
Vermicelli noodles
Ingredients
Vermicelli noodles 1 section (37 g)
(When you buy vermicelli noodles ( 300 g pack) they are packed in bundles. The bundle will separate into eight sections. Separate one section and use. Once cooked it swells up and weighs 3 times the original weight)
2 ml rice vinegar
pinch salt
Cooking Instructions
In a large pot of boiling water, cook noodles until tender, about 1 to 2 minutes. Drain, rinse with cold water, and drain again. Cut into roughly 1-inch lengths. Place in bowl; add rice vinegar, salt and toss to combine.(reserve)
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