Lobster Daikon Spring Rolls With Coconut Lime Dressing Recipes

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

FRUIT SALAD WITH LEMON-LIME DRESSING

Steps:

• In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.

TEMPURA LOBSTER AND ENOKI-MISO SALAD ROLL

Steps:

• Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately.
• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

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.