Best Fresh Lobster Spring Rolls With Lime Ginger Vinaigrette Recipes

Lobster-Daikon Spring Rolls with Coconut Lime Dressing image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 23

4 pieces rice paper, placed between 6 warm damp terry towels
1 lobster 1# cull, blanched, cleaned, cut into strips
1/4 package daikon radish sprouts, bottom cut off
1/2 red pepper, long julienne
1/2 yellow pepper, long julienne
1/2 cucumber, long julienne
1/4 carrot, long julienne
2 ounces napa cabbage, chiffonade
8 basil leaves
8 mint leaves
12 cilantro leaves
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi vinegar
1-ounce mirin
8 ounces coconut milk
Fish sauce, to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro, chopped fine
2 limes, juiced

Steps:

For the lobster daikon radish sprout spring rolls: Place 1 piece of rice paper on the table. Then place all other ingredients in the center of the rice paper. Fold in the ends of the rice paper and roll up. Cut in half on the bias and serve with creamy coconut lime dressing.
For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Saute until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro and lime juice. Serve with lobster spring rolls.

Fresh Lobster Spring Rolls With Lime-Ginger Vinaigrette image

Provided by MarraMamba

Time 41m

Yield 10 rolls

Number Of Ingredients 21

1 (1 1/2 lb) fresh lobsters, about 1-1/2 lbs. cooked
1 head butter lettuce
1 small carrot
1/2 cucumber
20 basil leaves
20 fresh cilantro stems
40 garlic chives
20 mint leaves
1/4 cup toasted peanuts, chopped coarsely
15 pieces rice paper sheets
1 -4 cup rice wine vinegar
1 egg yolk
1 teaspoon water
1 cup peanut oil
1/2 cup fresh cilantro
basil, and
mint leaf, loosely packed
2 tablespoons rice wine vinegar
1 lime, juice of
1 tablespoon minced fresh ginger
to taste salt and pepper

Steps:

prepare the vinaigrette:.
Place the egg yolk and water into the workbowl 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 quart 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.

Nutrition Facts : Calories 288.3, Fat 24.6, SaturatedFat 4.2, Cholesterol 83.6, Sodium 210.3, Carbohydrate 3.2, Fiber 1.1, Sugar 0.9, Protein 14.6