How To: Spicy Lobster Roll

We cook A LOT. Basically, at least five out of seven nights a week you can expect homemade meals. Most of the foods that we make are Asian- Vietnamese, Thai, Japanese, and Chinese. However, I rarely share any of the recipes on my blog here because most Asian foods are already complex with a lot of flavors and steps so imagine having to break them down piece by piece to photograph, explain, and cook all at once. It’s time-consuming to say the least! But I sucked it up…

New England summertime is nothing short of amazing. The harbor is full of the freshest seafood and it’s best to enjoy them in the summer because what’s in the harbor can be on your plate in literally minutes. Can’t talk about New England summer without mentioning lobsters! They are the best here, no lie. So combining my love for cooking Asian foods, New England summertime, and lobsters; here’s an easy recipe for Spicy Lobster Roll.

How to make Spicy Lobster Roll by Le Zoe Musings 1

First things first: I’m no expert at rolling sushi. My sushi knowledge is probably minimal but I can make one that’s tasty enough to feed anyone who’s not a sushi master. What I know about rolling sushi all comes from the hubs because centuries back while we were dating long distance, he would make sushi every time I come into town.

For this recipe, you’ll need: fresh steamed lobster, seaweed sheets, sushi rice, cucumber, masago fish roe, avocado, and a bamboo sushi mat.

How to make Spicy Lobster Roll by Le Zoe Musings2
Prepare sushi rice and set aside (keep covered so it won’t dry out). I use a rice cooker. Once the rice is cooked and still very hot, transfer the about two cups of rice into a bowl and add a pinch of sugar, salt, and 2 tablespoons of rice vinegar. You can alter any of the above measurements to your liking. With a wooden spoon, mix all the ingredients well.

Now, we need to prep the spicy lobster meat. Here’s how:

How to make Spicy Lobster Roll by Le Zoe Musings 3

I basically add half of the lobster tail meat to each roll so this recipe makes two rolls (6 pieces each). Detailed rolling sushi pictorial:

How to make Spicy Lobster Roll by Le Zoe Musings

Don’t forget to save the lobster head and end tail for presentation!

How to make Spicy Lobster Roll by Le Zoe Musings 4

What do you think? Doesn’t this look so cool?!

How to make Spicy Lobster Roll by Le Zoe Musings 5

If you are wondering why you’re not seeing pickled ginger, it’s because the hubs prefer to have horseradish with his sushi instead. Hope you’ve enjoyed this sushi food post! Would you like to see more recipes similar to this? Please let me know in the comment section below…

In other news, here are some snaps from my Instagram of our New England summer outings as of late:

instagram le zoe musings

Happy Wednesday!

Kellie Van signature Le Zoe Musings


13 thoughts on “How To: Spicy Lobster Roll

  1. These look so great! I love sushi and lobster!! I would have to skip on the avocado though lol.


  2. Wow! That looks great! I’ve never made sushi before, though I do love it ๐Ÿ™‚ I really enjoyed your breakdown of the process and it looks delicious! I may have to try my hand at it sometime.

    Liked by 1 person

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