At Vong in New York the lobster is rolled in paper-thin strips of daikon radish. Zucchini, which is much easier to find, is used here; its more flexible and easier to cut.
Ingredients
3 large zucchini, trimmed
1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise
3/4 cup Japanese spice sprouts (daikon sprouts)
24 1-inch pieces thinly sliced pickled ginger
3 tablespoons soy sauce
2 tablespoons Sherry wine vinegar
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
1/2 teaspoon minced fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2 cup vegetable oil
Directions
Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.
Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.
