A fresh and flavorful twist on the classic lobster roll, made with buttery lobster meat and a tangy, crunchy kimchi coleslaw. House Reserve Seaweed Kimchi adds a savory, fermented kick, while creamy mayo, fresh lemon juice, and a touch of honey create the perfect balance of savory, tangy, and slightly sweet flavors. Tucked into toasted lobster roll buns, this easy recipe is packed with Korean-inspired flavor in every bite!
INGREDIENTS (serves 4)
Kimchi Coleslaw:
- ½ cup House Reserve Seaweed Kimchi, finely chopped
- ⅓ cup cabbage, very thinly sliced
- ¼ cup carrot, very thinly sliced
- 2 tablespoons chives, finely chopped
- 1½ tablespoons mayonnaise
- 1 teaspoon kimchi juice
- ½ teaspoon lemon juice
- ¼ teaspoon rice vinegar
- ¼ teaspoon honey
- ⅛ teaspoon sesame oil
- A pinch of black pepper
Butter Lobster:
- 7 oz cooked lobster meat
- 1½ tablespoons unsalted butter
- ½ clove garlic, very finely minced
- 1 teaspoon lemon juice
- A pinch of black pepper
For Serving:
- 4 toasted lobster roll buns
- Chives, for garnish
DIRECTIONS
- Prepare the kimchi coleslaw by combining the chopped House Reserve Seaweed Kimchi, cabbage, carrot, and chives in a bowl.
- Add mayonnaise, kimchi juice, lemon juice, rice vinegar, honey, sesame oil, and black pepper. Mix until everything is evenly coated. Set aside.
- Heat a skillet over low heat. Add the butter and minced garlic and gently cook until fragrant, being careful not to brown the garlic.
- Add the cooked lobster meat and gently toss for 30–60 seconds, just until warmed through.
- Turn off the heat and add lemon juice and black pepper. Toss gently to combine.
- Let the lobster cool slightly for 2–3 minutes so it’s warm but not hot.
- Add the prepared kimchi coleslaw to the lobster and gently toss until evenly combined.
- Divide the kimchi coleslaw lobster mixture among 4 toasted lobster roll buns. Garnish with chopped chives and sesame seeds.
- Creamy, buttery, tangy, and packed with crunch, this kimchi coleslaw lobster roll puts a Korean-inspired twist on a classic favorite. Buttery lobster pairs perfectly with savory seaweed kimchi, crisp vegetables, and a creamy, tangy dressing for an easy and delicious meal.