Fresh Lobster Spring Rolls With Lime Ginger Vinaigrette Recipes

FRESH MANGO-LOBSTER SPRING ROLLS

Steps:

• Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

LOBSTER ROLLS WITH ROSEMARY-GINGER VINAIGRETTE

Steps:

• Make lobster rolls:
• Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.
• Make vinaigrette:
• Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.

GINGER LIME VINAIGRETTE

Steps:

• Process all ingredients in a blender; be sure to use plenty of black pepper.
• Add 1 tablespoon, or so, warm water to reach desired consistency.
• Let rest in refrigerator 1 day before using so flavors meld.

LOBSTER SUMMER ROLLS

Steps:

• Make the summer roll filling: In a small bowl, combine lobster meat, ginger, lime zest and scallions. Season with salt and pepper, toss to coat and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.
• Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. (If you are using 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.)
• Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread round with 2 ounces lobster mixture. Top with a few strips of cucumber and 1/4 of an avocado cut in chunks. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs.
• To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour.
• Make the dipping sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate at least 30 minutes.
• To serve, carefully cut each roll into 3 or 4 pieces, and stir chopped peanuts into dipping sauce. Place rolls on lettuce leaves, and serve with sauce.