Lobster Spring Rolls With Lime Ginger Vinaigrette
Ingredients:
1 Fresh lobster, about 1-1/2 lbs. cooked
1 head Butter lettuce
1 Small carrot
1/2 Hothouse cucumber
20 Basil leaves
20 Cilantro sprigs
40 Garlic Chives
20 Mint leaves
1/4 cup Toasted peanuts, chopped coarsely
15 Pcs Rice wrappers
1/4 cup Rice wine vinegar
1 Egg yolk
1 tsp Water
1 cup Peanut oil
1/2 cup Cilantro, basil & mint leaves, loosely packed
2 TBS Rice wine vinegar
1 Juice of lime
1 TBS Minced fresh ginger to taste
Salt and black pepper
Method:
-prepare the vinaigrette
Place the egg yolk and water into
the work bowl of a food processor
and turn it on.
Slowly add half of the oil then
add the herbs and ginger then puree
until the mixture becomes smooth.
Add the vinegar then add the remainder
of the oil.
Finish with the lime juice then season
to taste with salt and pepper.
-prepare the rolls
Remove the lobster meat from the shell
and dice into 1/2 inch pieces.
Keep chilled.
Peel the carrot and wash the cucumber.
Cut the cucumber in half lengthwise and
scoop out the seeds.
Cut both the carrot and cucumber into
thin julienne and reserve.
Prepare the herb leaves by washing and
spinning dry.
Separate, wash and dry the leaves from
the lettuce, discarding the dark green
outer leaves.
You will need one leaf for each roll.
Lay the leaves down, concave side up on
a clean work surface and assemble the
remaining ingredients in each leaf starting
with the herbs and finishing with the lobster
and peanuts.
Heat a 5 qt. pot of water to a boil and add
1/4 cup rice wine vinegar.
Dip a rice wrapper into the water for a second
or two then lay out onto a damp towel.
After it becomes soft, place the lettuce cup
into the center and roll into a cylinder,
tucking the ends in before the final roll.
Chill well then slice the hard ends off and cut
each roll into six equal slices.
Drizzle the vinaigrette over the top and serve.
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