Request From: "Peggy Dupont" <[email hidden]> I am looking for any many recipes that I can
find where lobster is an ingred. Thank you
Lobster Spring Roll with Ponzu-Ginger Dipping Sauce
Presented on KSTU (Salt Lake City, Utah)
Quoted message said:Quoted message said:From The Cabin Restaurant, The Canyons Ski Resort
Lobster Spring Roll
2 each Spring Roll Wrappers 1 each 1 lb lobster- cooked and cooled 3 each Shiitake mushroom cap 2
oz. julienne carrot 2 oz. julienne red pepper 2 oz. julienne cucumber - seeds removed 3 oz.
chiffonade napa cabbage 2 oz. julienne mango (optional)
1/4 tsp finely chopped garlic
2/4 tsp finely chopped ginger
3/2 oz. sesame oil
4/2 oz. soy sauce 1 tsp sesame seeds Salt and pepper to taste
Ponzu- Ginger Dipping Sauce:
5/4 tsp finely chopped garlic
6/4 tsp finely chopped ginger
7/2 oz. sesame oil
8.5 oz. soy sauce
9/2 oz. water
10/2 oz. orange juice (freshly squeezed)
11/2 tsp. julienne green onion
Begin by rehydrating the spring roll wrappers in warm water. Let stand. Poach the lobster for about
5-6 minutes and cool. Remove the tail/ knuckle and tail meat. Rough chop the meat. Heat a saute pan
with sesame oil and cook the garlic and ginger for about 1 minute. Add the carrot, red pepper, and
mushrooms. Saute for another minute and add the Napa cabbage. Add the soy sauce and cook until the
cabbage has been wilted. Add the sesame seeds. Season with salt and pepper. Strain off the excess
liquid and cool. Lay on spring roll wrapper on a cutting board and use about 2 oz of lobster meat
and half the cooled mixture. Lay down the cucumber and mango. Make sure the mixture is being laid
down compactly in the front 1/3 of the wrapper. Roll over the end of the wrapper so it covers the
mixture and very tightly roll it over a 1/4 turn. Tuck in the sides and finish rolling. Repeat with
the second wrapper. For the dipping sauce combine all ingredients except the sesame oil and whisk
together. Slowly add the sesame oil while you continue whisking.
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