Beyond the South End

From http://blog.mainefoodandlifestyle.com--August 5, 2012

Lobster Festival Seafood Cooking Contest 2012 Finalist: Allison Stratis

Allison Stratis of Scarbourough, ME, impressed judges at this year’s Maine Lobster Festival Seafood Cooking Contest with her recipe for Maine Lobster and Shrimp Summer Rolls. She received this year’s second place prize.

Allison Stratis being interviewed by Mistress of Ceremonies, Louise MacLellan

Take Allison’s spring rolls to your next party!

Maine Lobster and Shrimp Summer Rolls
Allison Stratis, Scarborough







1/2 pound fresh Maine lobster meat (I like to use whole claw meat)
20 fresh (frozen) Maine shrimp
1 ripe avocado
4 spring roll wrappers (rice pancakes)
1 pack bean thread noodles (comes in three pack, use one section)
12 large basil leaves
1 cup shredded iceburg lettuce
1/4 cup sweet chile sauce

Cook noodles according to package; cool. Chop lobster into small bite size pieces or leave whole if using claws. Cut avocado into slices.

Assemble all the ingredients in front of two plates. Take one spring roll wrapper and run under warm water until soft. Lay flat on one plate. At top of wrapper, place line of lobster meat, on top lay 5 shrimp, 3 basil leaves, 1/4 cup lettuce, 2-3 slices avocado and 1/4 cup noodles.

Starting at top of wrapper roll forward once, then fold up both ends and continue rolling until tight (like rolling a burrito). Place on other plate and repeat process until all 4 rolls are done.

Cut rolls in half and place on serving dish with sweet chile sauce and spoon. Eat and enjoy! Yum!

Appetizer serves 4-8.

Melanie Hyatt is the editor of Maine Food & Lifestyle magazine.