Fresh Lobster Spring Rolls With Lime Ginger Vinaigrette Recipes

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LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER



Lobster Rolls with Lemon Vinaigrette and Garlic Butter image

Provided by Kay Chun

Categories     Garlic     Fourth of July     Backyard BBQ     Dinner     Lunch     Lobster     Summer     Grill     Grill/Barbecue     Butter     Lemon Juice     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

4 (1 1/4-to 1 1/2-pounds) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Accompaniment: lemon wedges

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
  • Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
  • Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
  • Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
  • Fill buns with lobster.

FRESH MANGO-LOBSTER SPRING ROLLS



Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 rolls

Number Of Ingredients 10

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

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.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

LOBSTER SUMMER ROLLS



Lobster Summer Rolls image

These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, "if, despite your best efforts, your lobster rolls become unruly and fall apart, don't despair," he wrote back in 2013. "Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad."

Provided by David Tanis

Categories     easy, lunch, appetizer, main course

Time 1h

Yield 8 large rolls

Number Of Ingredients 17

1 pound cooked lobster meat, diced
2 teaspoons grated ginger
Zest of 1 lime
1/2 cup slivered scallions
Salt and pepper
1 small cucumber, peeled
2 firm-ripe avocados
Rice paper wrappers, 12-inch rounds (or use 8-inch rounds)
24 large basil leaves
Cilantro sprigs from a small bunch
Lettuce leaves, optional
1/2 cup lime juice
2 tablespoons light brown or raw sugar
1 tablespoon grated ginger
1 teaspoon fish sauce
1 small Serrano or Thai chile, sliced
1 tablespoon roughly chopped roasted peanuts

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.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 401 milligrams, Sugar 4 grams, TransFat 0 grams

FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE



Fresh Lobster Spring Rolls With Lime-Ginger Vinaigrette image

Another recipe from Hawthorne House restaurant in SF. I will use shrimp with these since i cant bring myself to cook a live lobster lol

Provided by MarraMamba

Categories     Lunch/Snacks

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

LOBSTER-DAIKON SPRING ROLLS WITH COCONUT LIME DRESSING



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.

GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE



Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce image

I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.

Provided by cyaos

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs salmon fillets, boneless
8 -12 spring roll wrappers (or egg roll wrappers)
1/4 cup garlic, minced
1/4 cup fresh gingerroot, minced
1/2 bunch fresh cilantro, chopped
2 tablespoons flour
1 cup mayonnaise (low fat is fine but no Miracle Whip)
2 tablespoons chili paste (Sambal Oelek or Sriracha sauce)
1/2 lime, juice of
salt and pepper

Steps:

  • Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
  • Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
  • Heat a deep-fryer filled with canola oil to approximately 350°F.
  • Make a paste with the flour and water.
  • Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
  • Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
  • Smear a small amount of the flour paste at the top right corner and seal the roll shut.
  • When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
  • Serve with the mayo in dipping cups.

SPRING ROLL VINAIGRETTE



Spring Roll Vinaigrette image

Provided by Molly O'Neill

Categories     condiments

Time 45m

Yield 12 servings

Number Of Ingredients 17

1 jalapeno, seeded, deveined and minced
1 clove garlic, peeled and minced
1 tablespoon grated ginger
2 scallions, trimmed and minced
2 tablespoons minced red onion
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup red wine
1/2 cup plum wine
1/2 cup Port wine
2 cups rich meat broth, homemade or low-sodium canned
1 bunch scallions, trimmed and minced
1/2 cup grated ginger
1 tablespoon honey
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the first 10 ingredients in a small saucepan. Simmer over medium heat until reduced to 1/4 cup, about 30 minutes. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes. Remove from heat.
  • Add the scallions, ginger, honey and lemon juice. Season with salt and pepper to taste. Serve with spring rolls (above).

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 2 grams

LOBSTER ROLLS WITH ROSEMARY-GINGER VINAIGRETTE



Lobster Rolls with Rosemary-Ginger Vinaigrette image

Categories     Ginger     Shellfish     Appetizer     Rosemary     Lobster     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 appetizer servings

Number Of Ingredients 13

For lobster rolls
3 large zucchini, trimmed
1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise
3/4 cup Japanese spice sprouts (daikon sprouts)
24 1-inch pieces thinly sliced pickled ginger
For vinaigrette
3 tablespoons soy sauce
2 tablespoons Sherry wine vinegar
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
1/2 teaspoon minced fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2 cup vegetable oil

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.

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