Lobster Rolls With Rosemary Ginger Vinaigrette Recipes

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.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 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.

FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE

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.

SAUTEED MAINE LOBSTER WITH SWEET CORN AND ROSEMARY GINGER VINAIGRETTE

Steps:

• Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
• Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
• Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
• Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process

LOBSTER ROLLS WITH ROSEMARY-GINGER VINAIGRETTE

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.

LOBSTER RAVIOLI WITH LOBSTER VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Fill a large pot with 32 cups water. Add vinegar, white wine, carrots, onion, bay leaves, peppercorns, and lemon; bring to a gentle simmer over medium-high heat. Add lobster headfirst. Cook for three minutes. Remove lobster from pot and remove claws. Return claws to pot and continue to cook 8 minutes more. Immediately transfer lobster to ice-water bath to cool; drain.
• Remove meat from lobster, reserving shells. Cut lobster meat into 1/4-inch pieces and transfer to a large bowl; season with salt and pepper. Add curry powder and egg white; stir to combine. Using a teaspoon, form twelve 1-inch balls of lobster mixture and place on a parchment paper-lined baking sheet; transfer to refrigerator uncovered, until well chilled, about 1 1/2 hours.
• Chop reserved shells into equal size pieces. Place olive oil and chopped shells in a large high-sided skillet over medium heat. Cook, stirring, until liquid has evaporated from shells. Reduce heat to low and continue cooking until shells are bright red, but not sizzling, about 10 minutes. Add lemongrass, shallot, kaffir lime leaves, cardamom, ginger, and star anise. Increase heat to medium and cook for 5 minutes. Add enough water to just cover; cook until liquid is reduced by two-thirds, stirring occasionally.
• Strain mixture into a bowl through a fine mesh strainer, pressing down on solids to release liquids. Discard solids and return liquid to skillet. Cook over low heat until liquid is reduced and slightly syrupy, 3 to 5 minutes.
• Remove from heat and stir in extra-virgin olive oil, lime juice, and esplette; vinaigrette will look broken. Keep warm.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again.
• Now change the rollers of the pasta machine to the next decreasing setting; roll dough through machine twice. Keep rolling the sheet through the machine two times on each decreasing setting until you have rolled it through the last (thinnest) setting.
• Cut sheet in half crosswise and place on a lightly floured surface. Using a 2 3/4-inch round cutter, cut out 24 rounds of pasta, covering cut pasta with plastic wrap as you work.
• Working with 2 pasta rounds at a time (and keeping remaining pieces covered while working), brush 1 round with egg yolk and place 1 ball of lobster filling in the center. Lay second round directly on top and press edges together to seal. Repeat process with remaining pasta rounds and filling.
• Bring a large pot of water to a gentle simmer over medium-high heat. Add raviolis, taking care not to overcrowd and working in batches if necessary, cook for 2 minutes. Meanwhile, rewarm vinaigrette, if necessary.
• Using a slotted spoon, transfer ravioli to warm serving plates or bowls; top each with 2 tablespoons vinaigrette and serve immediately.

ULTIMATE LOBSTER ROLLS

Steps:

• Crack the lobsters open using the back of a chef's knife or a lobster cracker. Do this carefully so the shells don't break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.
• Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.
• Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.