The Scottsdale Institute

Lobster spring rolls with miso vinaigrette and plum sauce

Lobster spring rolls


Method of Preparation:
*Julienne all vegetables in the food processor.
1. Cook the lobsters in boiling water for 7 to 10 minutes, cool them, remove the meat from the tails and claws. Keep in a refrigerator.
2. Bring a large pot of water to simmer (for soaking the rice papers later).
3. Thinly slice the lobster tail on bias cut and julienne the claw meat.
4. Combine the julienned peppers, jicama, carrot, red onion and 1 cup of miso vinaigrette. Set aside.
5. To make the spring rolls, soak the rice paper in hot water for a couple of seconds and then carefully place the moistened rice paper on your clean work surface. Place about 2 oz. of the vegetable mixture, 1/2 oz. of the rice noodles and pieces of julienned lobster claw meat on the paper. Roll it very tightly into the desired shape.
6. Serve with a drizzle of plum sauce and a slice of lobster tail, garnish with cilantro, Inoki mushrooms and a radish flower.

Miso Vinaigrette and Plum Sauce


Method of Preparation:
1. In the blender, add miso, onion, garlic, ginger, red wine vinegar, water, honey and chili oil. Blend well until smooth.
2. Slowly add canola oil and sesame oil into the blender to create an emulsion.
3. Remove to a bowl, season to taste with white pepper and finish the vinaigrette with finely chopped cilantro and mint. Set aside. Back to the ToolJams Home Page

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