Imagine yourself cruising the balmy, picture-perfect West Indies with Viking, on the intimate, award-winning ocean vessel, Viking Star®, enjoying exquisitely prepared fresh local seafood. Enhance your anticipation of the vibrant cuisine of the Caribbean Islands with this recipe for lobster rolls. The West Indies are known for their unique seafood and its preparation. Unlike the Maine lobster, with its big meaty claws, the popular local Caribbean spiny lobster (or langouste) is always sold as just the tail.
Ingredients you will need:
- 2 medium lobster tails
- ¼ C (59 ml) olive oil
- 1 yellow bell pepper, finely chopped
- 1 leek, white part only, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 2 T (5 g) cilantro, chopped
- 12 egg roll wrappers
- Vegetable oil for frying
- 2 T (40 g) Thai red curry paste
- 2 tsp (10 ml) sesame oil
- 1 C (237 ml) honey
- 1 T (2.5 g) Italian parsley, minced
- ¼ C (57 g) unsalted butter
- 2 tsp (10 ml) rice vinegar
Bring a pot of water to a boil over high heat; add lobster tails and cook for 8-10 minutes, until meat is opaque throughout. Remove, drain and let cool. Remove shells and coarsely chop meat.
Heat olive oil in a medium skillet over medium high heat and sauté peppers for 30 seconds. Add the leeks and carrots and cook until soft, about 2 minutes. Stir in garlic and season with salt and pepper. Add lobster and cook for 30 seconds longer. Remove from heat and stir in cilantro.
To assemble egg rolls, place wrappers flat on a clean work surface. Put a heaping tablespoon of filling in center of each wrapper. Fold in the left and right sides of wrapper. Fold the bottom up and over the filling and continue rolling, tucking in the filling, until wrapper is completely covering filling. Moisten edge of wrapper with water, pressing to seal. Repeat with remaining wrappers and filling.
Heat 3 inches of oil in a large deep saucepan to 350°F (177°C). Working in batches, fry egg rolls until golden brown, turning occasionally to cook all sides. Transfer to paper towels to drain.
To make the dipping sauce, place the red curry paste in a small skillet over medium heat and cook for 1 minute. Reduce heat to medium low. Add oil, honey and parsley, whisking to combine. Remove from heat and stir in butter. Return to heat and cook until thick and bubbly. Remove from heat and cool. When cool, whisk in rice vinegar.
Cut lobster rolls diagonally through the center before serving. Serve hot with sauce for dipping.
These lobster rolls are also delicious served with prepared dipping sauces like Thai peanut sauce, sweet and sour sauce, fruit salsas or chutneys, and Sriracha mayonnaise.
Prep time: 10 minutes
Cook time: 10 minutes
Makes 6 large or 12 small servings.
There is a little less meat to eat, but it’s more sweet and tender. It tastes even better when paired with the beautiful sunset you’ll view each evening from your Veranda Stateroom on a West Indies Explorer itinerary aboard a Viking cruise.