Lobster egg rolls with basil honey dipping sauce.
INGREDIENTS
Lobster:
2 Tbsp unsalted butter
3 cloves garlic, minced
1 lb lobster meat, cooked and chopped
2 Tbsp fresh chervil, finely chopped
1 Tbsp fresh tarragon, finely chopped
1 Tbsp fresh chive, finely chopped
½ cup cabbage, chopped into bite-size pieces
1 carrot, diced
Olive oil or butter
3 asparagus, sliced thin
1 tsp ground coriander
⅛ tsp salt
⅛ tsp pepper
Egg roll wrappers (you can find these in the produce section in the grocery store)
1 egg white
Vegetable oil
DIRECTIONS
Lobster:
In a sauté pan, melt the butter on medium heat. Add garlic and fry until fragrant, but do not allow browning or, more important, burning. Add lobster meat, chervil, tarragon, and chives. Stir and cook for 1 or 2 minutes just to incorporate and to warm. Do not let the mixture cook too long as the lobster will become chewy if overcooked. Remove from heat, transfer lobster to a bowl, and set aside.
In same pan, add the cabbage and carrots. Add a swirl of olive oil or pat of butter if the vegetables start to stick to the pan. Add the asparagus just as the cabbage and carrots begin to slightly soften. Asparagus cooks quickly and can become mushy. Yuck. Add the coriander, salt, and pepper. Remove from heat.
Remove the egg roll wrappers from the refrigerator. We recommend having a damp towel on hand as you work with the wrappers. Egg roll wrappers, when stale or dry, can become difficult to work with and fall apart while frying. Covering the wrappers with the towel will prevent them from drying out. On a flat surface, brush the egg white on the outside edges of the egg roll wrapper. You will only need to do this to one side. Add equal parts lobster and vegetables to the bottom center of the wrapper closest to you. Fold the sides in snugly, and roll the wrappers. Seal the wrapper with another brush of egg white. These can be the day before, stored in your refrigerator, on a lined cookie sheet.
Heat vegetable oil in a deep fry pan. You want to add enough oil to reach halfway up the lobster rolls. When the oil is hot, carefully place a few of the rolls in the frying pan. Work in batches as overcrowding affects the oil temperature. Using kitchen tongs, slightly lift the rolls to see if they are at the desired doneness. If so, turn to cook the other side.
Do yourself a favor: let them cool for a few minutes or you will burn your mouth. Trust us. Serve with our Basil Honey Dipping Sauce (page 91).
Basil Honey Dipping Sauce:
⅓ cup honey
2 Tbsp basil chiffonade (this is a fancy word for stacking the basil, rolling them tightly, and slicing it into long, thin strips)
2 Tbsp apple cider vinegar
1 Tbsp cornstarch
DIRECTIONS
Basil Honey Dipping Sauce:
In a small saucepan on medium heat, combine honey, basil chiffonade, and apple cider vinegar, and stir. Gently sprinkle cornstarch while stirring, avoiding making any lumps. Cook for 2 minutes, and remove from heat. Strain the sauce, remove the basil, and set aside to cool and thicken. Dip away!
