Napa Cabbage Lobster Rolls With Mint Mayonnaise And Carrot Ginger Sauce Recipes

NAPA CABBAGE LOBSTER ROLLS WITH MINT MAYONNAISE AND CARROT GINGER SAUCE

Steps:

• For the mint mayonnaise: Place the mayonnaise, mint and lime juice in a bowl and stir to incorporate. Season with salt. Cover with plastic wrap and refrigerate until assembling the lobster rolls.
• For the carrot ginger sauce: Place the carrots, ginger, 2 1/2 cups water and salt to taste in a pot. Bring to a simmer and cook until the carrots are tender and the liquid has reduced by half, 20 to 30 minutes.
• Place the carrot mixture in a food processor and pulse a few times to puree the carrots and ginger. Place the carrot mixture in a fine sieve over a small pot. Press all the liquid through the sieve into the pot. Place the pot on the stove, bring up to a simmer and whisk in 1 1/2 to 2 tablespoons of the cornstarch and water mixture. Simmer until the liquid thickens and coats the back of a spoon. Remove from the heat. Whisk in the olive oil when cool.
• For the napa cabbage lobster rolls: Place the napa cabbage leaves on a clean, dry surface. Divide the chopped lobster meat along the stem end of each cabbage leaf. Season the lobster with salt. Spoon some mint mayonnaise over the lobster. Place the celery and green onions along either side of the lobster. Spoon 1/2 teaspoon sambal oelek over the filling. Place 2 segments of grapefruit in the cabbage roll, followed by pieces of cilantro. Proceed to roll the cabbage to form a roll. Cut the rolls in half.
• Spoon some carrot ginger sauce on a plate. Place the napa cabbage lobster rolls in the center of the plate. Garnish with diced avocado and sesame seeds.

LOBSTER OF THE LINKS NAPA CABBAGE WRAPS

Steps:

• To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails. The butter should be very hot, but not sizzling (between 165 and 180 degrees F). Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque. Remove to a utility platter and let cool. (Pour the melted butter into a bowl for use in other elements in this recipe.) Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender. Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps. Set aside. Return to the lobster tails, loosen them from the shell. Reserve the shells for use in the sauce. Slice the tail meat lengthwise down the middle and into 4 slices crosswise.
• For the wrappers: Steam the cabbage leaves until tender but not mushy. Remember, the leaves will still have to be firm enough support the lobster filling.
• To begin the sauce: Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat. Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan. When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in. Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf, cloves and lobster shells. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
• Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it. (Reserve the rest of the sauce for service.) If the filling seems loose, add more Parmesan to bind it. (You don't want the filling to be too runny.) Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut. Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up. Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan. Bake for 10 minutes to melt cheese.
• Serve garnished with fresh dill and with remaining lobster sauce on the side.

CARROT GINGER SAUCE

Steps:

• With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.