LOBSTER SPRING ROLLS WITH A MANGO-PINEAPPLE CHUTNEY
- 1 large frozen lobster tail, 1# - 1.5#, thaw
- 1 pkg of imitation crab meat, sticks – rough chop
- 2T of olive oil
- 1/2 cup of leeks, julienne
- 1/2 cup of red peppers, small dice
- 2T of shallots, minced
- 1T garlic, minced
- 1/4 cup of green onions, chopped
- Herb water from steamed lobster
- 3/4 cup of Gruyere cheese, shredded
- Lemon, 1 each
- Flour tortilla – 6”
- 2T Thyme
- 2T Sage
- Canola Oil for frying
- Garnishes: Cilantro oil, aged balsamic
In sauté pan, fill with 1/2 inch of water. Add lemons, fresh herbs. Bring to boil. Place lobster tail in pan and cover. Steam for 6 – 7 minutes.
Remove tail and cool. Save lobster water
When lobster is cooled, remove from shell and cut meat into small pieces. Set aside
In another sauté pan, add olive oil. Heat pan
Add leeks, shallots, garlic, green onions, and peppers.
Cook for 10 minutes. Add a little bit of the lobster water to deglaze.
Keep adding a little bit of the water several times. Cook until mixture is dry. Cook for 20 minutes on medium heat
Put into bowl to cool.
Add cooked lobster meat and crab meat.
Add cheese, herbs and salt and pepper.
Incorporate all together.
Take flour tortillas and put 2 1/2T of mixture on edge and roll up like a burrito. Seal edges with egg wash mixture.
Place rolls in freeze for 3 – 4 hours or overnight.
Take out of the fridge.
In sauté pan, heat 1/2" of canola oil to 365 degrees.
Fry until golden brown. Drain on paper towels when coming out of the oil. Season with salt.
Place on baking sheet and finish baking in oven for 10 minutes on 375 degrees