I don't think this is what you were looking for, but it's delicious and beautiful! (and oh-so great for diets!)
ZUCCHINI LOBSTER ROLL WITH GINGER VINAIGRETTE
3 large zucchini
1 cooked lobster tail
1 cup alfalfa or daikon sprouts
Cut lobster tail in half lengthwise, then crosswise into 6 pieces for each half.. Cut zucchini into thin ribbons about 5 inches long and 1 Â½ inches wide. Make 12 ribbons. (A sharp peeler works bes for this)
Place lobster piece at 1 end of each ribbon; top with sprouts and pickled ginger. Starting at filled end, roll up into a cylinder. Place seam side down on paper towel lined baking sheet, chill 1-6 hours.
Serve with ginger vinaigrette; place vinaigrette in center of platter, and surround with lobster tails.
3T soy sauce
2T sherry vinegar
1 Â½ T minced ginger
Â½ tsp. rosemary
Â¼ tsp. crushed red pepper
Â½ cup olive oil
Whisk soy sauce, vinegar, ginger, honey, red pepper, salt/pepper; slowly whisk in oil.
SEE: Lobster rolls