Ingredients
3 radishes, thin sliced
3 thin sliced ½ small carrots, julienned
¼ cucumber, cut in matchsticks
1 tbsp granulated sugar, to taste
2 tbsp SIDS RASPBERRY VINEGAR
¼ tsp salt
¼ cup SIDS RASPBERRY HONEY MAYO
2 tbsp chopped fresh coriander or fresh mint
2 tbsp unsweetened desiccated coconut
1 tsp fish sauce
½ tsp Asian chilli sauce
1 lobster (565-680 g), cooked, shelled & chopped
2 crusty sandwich rolls
Directions
Place carrot, cucumber and radishes in bowl. In small microwaveable bowl, stir together sugar, SIDS RASPBERRY VINEGAR and salt. Microwave on high for 30 seconds. Pour over veggies then toss to coat. Refrigerate until chilled, about 15 minutes.
Meanwhile, in bowl, stir together SIDS RASPBERRY HONEY MAYO, coriander, coconut, fish sauce and chilli sauce then gently fold in lobster.
Halve sandwich rolls lengthwise almost but not all the way through. Spoon lobster mixture into rolls then top with half of the pickled vegetables. Halve lobster rolls crosswise on the diagonal. Serve with remaining pickled vegetables on the side.
