These crunchy, bite-sized crisps are topped with a vibrant lobster salad, featuring Asian-inspired ingredients like sesame oil and ginger. A light yet flavorful appetizer, perfect for any occasion. This recipe was developed by Hangry in Love, a food blog based in Asheville, NC.
Want to see this recipe in action? Check out our how-to recipe video here.
1 lb. Phillips Lobster Meat
1 mango, cut into 1/2” cubes
1/2 cup English cucumber, diced into 1/2″ cubes
1/2 cup carrot, diced into 1/2″ cubes
1/2 cup red bell pepper, diced into 1/2″ cubes
1 avocado, diced into 1/2″ cubes
1 Tbsp. freshly chopped mint
3 Tbsp. kewpie mayonnaise
3 Tbsp. sriracha
3 Tbsp. pickled ginger, diced
3 Tbsp. soy sauce
1.5 tsp. rice vinegar
1.5 tsp. sesame oil
2 large green onion, thinly sliced
3/4 tsp. white sesame seeds, plus more for garnish
5 large rice papers, cut into eighths
canola oil, for frying
chili crisp, for garnish
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.