Lobster Rolls With Rosemary Ginger Vinaigrette Recipes

Steps:

• Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.
• In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.
• Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.
• Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.
• To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
• Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
• Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
• Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
• Fill buns with lobster.

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

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.

Steps:

• In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

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.

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.

Steps:

• Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
• Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature - or chill for up to 1 day in advance.
• To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

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.