Lobster Rolls with Pickled Asian Pears

By Marcus Samuelsson |

From Aquavit.

Prep Details

Servings: 4



For the Lobster Rolls

2 Asian pears

1 cup Swedish 1-2-3- Vinegar (see recipe below)

2 teaspoons white miso

1 tablespoon mayonnaise

1/4 cup freshly squeezed lime juice

1/4 teaspoon sambal oelek, or about 6 drops Tabasco sauce

1 tablespoon finely chopped fresh cilantro

1 1/2 – 2 cups bite-sized chunks cooked lobster (from two 1 1/2- to 2-pound lobsters)

2 medium tomatoes, peeled

For the Swedish 1-2-3 Vinegar

3 cups water

2 cups sugar

1 cup white wine vinegar

1 carrot, peeled and sliced

1 onion, sliced

5 white peppercorns

2 bay leaves

2 allspice berries

For the Herb Salad

1 tablespoon olive oil

juice of 1 lime

2 sprigs fresh mint, leaves only

2 sprigs fresh cilantro, leaves only

2 sprigs fresh basil, leaves only

1-2 garlic cloves, thinly sliced

2 teaspoons caviar, preferably from California farmed sturgeon (optional)


(Photo by Marisa McClellan)

For the Swedish 1-2-3 Vinegar
1. Combine all the ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool.
2. Pour the vinegar into a jar, seal the jar, and store in the refrigerator.

For the Lobster Rolls
1. Using a mandoline or other vegetable slicer, cut the (unpeeled) pears into paper-thin slices: starting on one side, slice each pear lengthwise down to the core, then turn it around and slice the other half. Put the slices in a small bowl, pour the vinegar over them, and set aside to marinate for 20 minutes.
2. Combine the miso, mayonnaise, lime juice, sambal oelek, and cilantro in a medium bowl. Add the lobster and tomatoes and toss to mix.
3. Lay a piece of plastic wrap about 1-inch long on a work surface. Arrange 8 pear slices in two rows down the center of the plastic wrap, overlapping them as necessary, to make a 4x6-inch rectangle. Place a line of the lobster mixture—about 2 tablespoons—across the lower third of the rectangle. Using the plastic wrap to help you, roll up the pear slices around the filling as tightly as possible into a compact roll. Place on a plate, and repeat with the remaining pear slices and filling, to make a total of 4 rolls. Cover and refrigerate. (The rolls can be prepared up to 6 hours ahead. Serve chilled, or bring to cool room temperature before serving.)

For the Herb Salad
1. Just before serving, whisk the olive oil and lime juice together in a small bowl. Stir in the herbs and garlic.
2. Using a very sharp knife, cut each roll into 2 or 3 pieces. Place on plates. Arrange the salad next to the rolls, garnish with the optional caviar, and serve.