Lobster Roll With Yuzu Cashew Dipping Sauce Recipes

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WHITE GAZPACHO AND LOBSTER BROCHETTE



White Gazpacho and Lobster Brochette image

Provided by Food Network

Categories     main-dish

Time 1h26m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups sliced almonds
1 3/4 cups water
1 1/2 cups bread crumbs (white bread)
3 ounces verjus (white)
3/4 cup white seedless grapes
2 1/2 ounces cucumber juice
1 teaspoon sherry vinegar
Dash almond extract
2 tablespoons extra-virgin olive oil
4 (1 1/2 pound) lobsters
1 teaspoon olive oil
1/2 teaspoon grated lemon zest
Dash cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons chopped chives

Steps:

  • For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
  • Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
  • For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.

LOBSTER ROLL WITH YUZU CASHEW DIPPING SAUCE



Lobster Roll with Yuzu Cashew Dipping Sauce image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17

1 package rice paper wrappers
Cooked lobster meat
Basil leaves
Granny Smith apples, julienned
Enoki Mushrooms
Baby cucumbers with flowers (if available)
Yuzu Cashew Dipping Sauce, recipe follows
1/4 cup sweet soy sauce
1/4 cup teriyaki sauce (recommended: Kikkoman)
2 tablespoons yuzu
2 tablespoons fish sauce
2 tablespoons sesame seed oil
2 tablespoons salad oil
2 tablespoons rice wine vinegar
1 teaspoon finely minced kaffir lime leaf
2 teaspoons finely chopped cilantro leaves
1 cup unsalted cashews, lightly toasted and chopped

Steps:

  • Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.
  • Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
  • Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.

CUCUMBER BLOSSOM FRITTER WITH EGGPLANT AND TAHINI DIPPING SAUCE



Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 14

4 tablespoons all-purpose flour, plus 2 tablespoons for coating
2 eggs, separated
6 ounces beer
Salt and Freshly ground black pepper, to taste, to taste
18 cucumber blossoms
Olive oil, for frying
3 tablespoons olive oil
1 garlic clove, peeled and crushed
1 pound eggplant, peeled and cubed
1 tablespoon tahini paste
1 lemon, juiced
1 teaspoon Madras curry powder
1/2 cup cucumber juice
Salt and freshly ground black pepper, to taste

Steps:

  • In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp.
  • Serve the dipping sauce at room temperature with freshly fried cucumber blossom.
  • In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.;

LOBSTER SAUCE FOR PASTA



Lobster Sauce for Pasta image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 22

4 live chicken lobsters
Court Bouillon, recipe follows
1/2 cup extra-virgin olive oil
4 cloves garlic, crushed
5 heirloom tomatoes, diced
4 Rosso Bruno tomatoes, cored and diced
Salt
1 1/2 cups lobster stock
Crushed red pepper flakes
Freshly ground black pepper
4 to 5 sprigs fresh Italian parsley, leaves chopped
Cooked noodles, for serving
2 medium leeks
3 carrots, ends trimmed, peeled
3 stalk celery
1 medium white onion, peeled
1 ounce corn oil
Bouquet garni (3 sprigs parsley, 3 bay leaves, 1/2 bunch thyme, 4 cloves garlic, 3 cloves,
1 tablespoon white peppercorns)
1/2 quart white wine
4 ounces lemon juice
5 1/2 quarts cold water

Steps:

  • Stick a 6 inch skewer lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes. Remove and shock in ice water.
  • Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside.
  • Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!!
  • Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks under running cold water, and then soak in clean water for about 15 minutes.
  • Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point.
  • Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes.
  • Add the cold water and bring to a boil. Turn down the flame and let simmer for 35 to 40 minutes. Strain the bouillon into a clean stockpot.

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