LOBSTER SPRING ROLLS WITH A MANGO-PINEAPPLE CHUTNEY

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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

Notes

Categories: Appetizer  Shellfish  Tortilla 

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