Ingredients (2 rolls)
- 1 lobster (1.5 lbs)
- 1 carrot
- 1 cucumber
- 1 lemon
- 1 lime
- ¼ head of iceberg lettuce
- About 10 mint leaves
- 5 grams of cilantro
- 4 medium-sized rice paper sheets
- 200 grams of rice vermicelli
- 1/3 cup of butter
- 1 oz of cognac or brandy
- Doyon Després fish spices
- Doyon Després Asian BBQ sauce
Preparation
- Preheat the pizza oven to between 500 and 600°F
- Finely chop the lettuce
- Finely chop the cilantro
- Finely chop the mint
- In a bowl, mix well the lettuce, mint, cilantro and juice of half a lime
- Use a mandoline to julienne the carrot
- Use a mandoline to julienne half a cucumber
- Melt the butter with the zest of half a lemon and 2 tsp of fish spices
- Boil water for the vermicelli
- Cook the vermicelli, drain and set aside to cool. Keep your cooking water, you'll need it to soften your rice paper sheets
- Cut the lobster in half and place in a cast iron pan, meat side up
- Add half of your butter on the meat (you can add spices too)
- Reduce your pizza oven burners to medium intensity
- Bake your lobster for 8 to 10 minutes. You can check the temperature of your meat with a thermometer (desired temperature: between 140 and 144°F)
- Remove the meat from the tail and claws
- Using your fingers or a knife, break up the meat into smaller pieces
- Place the lobster meat in the cast iron pan and drizzle with cognac, then bake again near your burner to flambé the lobster
- Remove your pan when the flames in it are extinguished
Assembly
- Soak 2 rice paper sheets per roll in the warm cooking water to soften them and place on your work surface
- Add the juice of half a lemon to your vermicelli
- Place the vermicelli on the rice paper sheet
- Add your salad mixture, carrots, cucumber and lobster
- Add the rest of your butter
- Roll and enjoy with DD Asian sauce
