Lobster Spring Roll with Garlic and Soy Dipping Sauce

Chef Robert Barral
New England Culinary Institute
Recipe for 4 people

Ingredients: Lobster Spring Roll

• Spring Roll Wrap 8 pieces
• Lobster meat 2 cups
• Carrots (Julienne) 1 cup
  
  
• Daikon (Julienne) 1 cup
• Snow peas (Julienne) 1 cup
• Sesame seed oil 3 tsp
• Oyster sauce ½ cup
• Garlic (Chopped) 2 cloves
  
  
• Soy sauce 3 tsp
• Ginger (Chopped) 3 tsp
• Corn starch 2 cups

Dipping Sauce:

• Soy Sauce ½ cup
• Garlic (Peeled & chopped) 1 tsp
• Sugar ½ cup
• Lime Juice 1 lime
• Ginger (Peeled & chopped) 1 tsp
• Water 1 cup
• Scallion ½ cup
• Sesame seeds ¼ cup

Make the filling:
Cook the lobsters in boiling water for 6 minutes.

Shock them in and ice bath and remove the meat from the shell. Cut the meat in small dice and reserve in a refrigerated area.

Cut the Carrots, Daikon and Snow Peas in julienne and blanch quickly in boiling salted water. (The carrots and Daikon are peeled first). Blanching the vegetables will remove the bitterness in the snow peas and help the cooking process. (The vegetables need to be shocked in and ice bath as soon as the water starts to boil again).

At this point the veggies are ready to be very quickly stir-fried with sesame seed oil, soy sauce, chopped garlic & ginger and oyster sauce. At the end of the process, toss the lobster meat but do not over cook the lobster. Chill the mix on ice and wrap in spring roll wrap seal the sides with egg wash and refrigerate until cooking time. Dredge with corn starch before frying.

The spring rolls can be fried in a sauté pan or deepfried in a bath of vegetable oil until golden brown. Serve hot with a side of stir-fried vegetables and the dipping sauce.

Dipping sauce:
Combine in a bowl all the components of the sauce and keep at room temperature. Serve in a side dish room temperature.

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