Dressings & Dips
Dressing - Lobster Roll
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Prep
10 min
Total
10 min
Serves
about 2 cups (480 ml)
Creamy, bright, and a little spicy, this lobster roll dressing builds on Kewpie mayo with citrus zest, gochujang, and fish sauce for a flavor that goes well beyond plain mayo.
Ingredients
- 440 g (1 lb) Kewpie mayo
- 60 ml (¼ cup) lemon juice
- 13 g key lime zest
- 2 tbsp orange juice
- 2 tbsp gochujang
- 27 g shallots, minced
- 27 g fresh parsley leaves, rinsed and roughly chopped
- 2 tsp fish sauce
- Salt and pepper to taste
Instructions
- 1Combine all ingredients in a bowl.
- 2Mix until fully combined.
- 3Taste and adjust salt and pepper.
- 4Label, date, and refrigerate.
Cook's Note
Key lime zest is more floral and intense than regular lime, use it sparingly if it's your first time. Taste as you go before committing to the full amount.
Best Served With
Toss with lobster meat, shrimp, or crab for a roll filling. Also works as a dipping sauce for fried seafood.
Why This Recipe Works
Kewpie mayo is richer and slightly sweeter than standard mayo, which gives the dressing a more rounded base. Gochujang and fish sauce add fermented depth that makes the dressing taste more complex than the ingredient list suggests.
Make It Yours
- Swap key lime zest for regular lime zest if not available.
- Add a teaspoon of Old Bay for a more classic American lobster roll direction.
- Thin with a little more orange juice to use as a salad dressing.
Leftover Strategy
Keeps refrigerated for 5 days. Stir before use.
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Pairing
A cold Chardonnay or a light lager pairs well with this dressing on seafood.