Lobster Rolls with Red Curry Dipping Sauce | Cruise Scoop

Ingredients

• 2 med lobster tails
• ¼ C (59 ml) olive oil
• 1 yellow bell pepper, finely chopped
• 1 leek, white part only, finely chopped
• 1 lg carrot, peeled and finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 2 T (5 g) cilantro, chopped
• 12 egg roll wrappers
• Vegetable oil for frying
• 2 T (40 g) Thai red curry paste
• 2 tsp (10 ml) sesame oil
• 1 C (237 ml) honey
• 1 T (2.5 g) Italian parsley, minced
• ¼ C (57 g) unsalted butter
• 2 tsp (10 ml) rice vinegar