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Grilled Korean Lobster Rolls with Scallion Mayonnaise
(recipe, Marja Vongerichten)
Jean-Georges reinterpreted this classic New England sandwich using the Korean ingredients in our pantry. The lobster salad would work equally well with boiled shrimp, and the scallion mayonnaise would be welcome on just about any sandwich.
- ⅓ cup thinly sliced scallions
- ½ tsp. gochugaru (red-pepper powder)
- 2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. coarse salt
- 5 Tbsp. mayonnaise
- 4 lobster tails, split in half lengthwise
- 4 Tbsp. unsalted butter
- 4 hot-dog buns
- Whisk together the scallions, red-pepper powder, vinegar, sesame oil, salt, and mayonnaise in a large bowl.
- Preheat a grill to high or preheat a ridged cast-iron grill pan over high heat. Grill the lobster tails shell-side down until the flesh is just barely firm to the touch and opaque, about 8 minutes. Turn over and cook for another minute. Set the lobster aside until cool enough to handle, then shell and coarsely chop the meat.
- Butter the hot-dog buns generously and grill until crispy and golden brown.
- Add the lobster meat to the bowl with the scallion mayonnaise and toss to coat. Pile the mixture into the toasted buns.