Lobster Spring Roll with Curry Sauce

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Lobster Spring Roll with Curry Sauce

Serves: 4

Lobster spring roll with curry sauce

This is really much easier and quicker than you might think given the elegant presentation. Really – read on and you will see how simple it would be to serve to your family or at your next dinner party. It makes for a great appetizer or an elegant entrée. Importantly, it is best if made the day before and assembled on day of serving. That gives you that time to get other things ready for your meal. And, if you buy cooked lobster meat – there is no cooking in this recipe. How great on a hot day!

If you have never worked with rice paper, it is practically foolproof if you pull it out of the hot water on time.  If left too long, it will fall apart. Made from rice and tapioca flour, with no wheat products, consider including in a gluten-free diet. The circular wrappers are thin, brittle, and opaque and marked with a crosshatched pattern. Store in a well-sealed container out of direct sunlight for up to one year. One package contains approximately 35-40 pieces so you will have plenty to spare. It has a smooth and a rough side. When you roll, you should put the smooth side down.

Rice paper can be used for any kind of spring roll. 

Rice paper holds the roll together

You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sautéed and sliced into thin slivers. Examples would be matchstick carrots, cucumber, red pepper and diagonally cut green onions. If you are using noodles, it works best to break them in half before cooking so they’re not too long. Fresh herbs are also wonderful.  I have used none of these in this spring roll, as I want to feature the wonderful lobster.  Cooked shrimp or small bay scallops could easily be substituted.

Personally, I have never been able to bring myself to cook a live lobster. Just cannot do it.  And it is easy to find frozen cooked wonderful Maine lobster at your fishmonger or grocer. This recipe will make more sauce than you will likely need. I used the sauce on grilled boneless chicken breasts the next night – or it would be great with a grilled fish or cut the sauce ingredients in half if you do not want leftovers.

• 6-8 oz cooked Maine Lobster meat, cut into chunks
• 1 Hawaiian papaya, chopped
• 1 Mango, chopped
• 6 Tb + 2 tsp apple cider vinegar (divided)
• 2 Tb chopped cilantro
• Salt and pepper
• Rice Paper, about 8-9-inch diameter
• 2 Tb Indian, yellow madras curry powder
• 4 Tb cream sherry
• 2 Tb honey
• 1 C mayonnaise
• 4 Tb sour cream
• 4 Tb chopped Macadamia nuts
• Black caviar – for garnish

Things to do the day before serving:

Cut 8 oz cooked Maine lobster into medium to large chunks. Gently mix in a bowl with 1 chopped Hawaiian papaya and 1 chopped Mango. Drizzle over with 2 tsp of apple cider vinegar, salt and pepper.  Mix gently, cover, and refrigerate. It is best if done 1 day ahead.

Scooping the seeds out of the papaya

Lobster, mango and papaya mixture

In a small pan, toast 2 Tb Indian yellow madras curry powder until fragrant. Add 4 Tb cream sherry, mix and bring to a simmer. Immediately remove from heat and let it rest 10 minutes until it cools. Once cool, pour into a mixing bowl, add 6 Tb apple cider vinegar, 2 Tb honey, 1 C mayonnaise and 4 Tb sour cream. Mix, cover and when cool, refrigerate. This also is best done 1 day ahead.

Yellow curry

Things to do the day that it is served:

When ready to serve, add 2 Tb chopped cilantro to lobster filling. Mix gently but thoroughly.  Fill bowl, or pie plate, with warm water. Dip rice paper in warm water for about 3-4 seconds until rice paper becomes moistened with water. Carefully remove, place smooth side down, and quickly blot gently the remove excess water before adding your filling to rough side. If you have a tear or hole, toss the wrapper and begin again.  

Soaking the rice paper. Note the elegant hands of the blog publisher!

Fill and roll (like a burrito) one at a time before starting on your next spring roll. Layer the lobster filling on the edge of the wrapper closest to you, about 1/3 way from edge. Note that it is important to apply a little pressure, as you roll, to ensure that the roll is firm and tight. Very gently pull away the edge of the wrapper from work surface and roll over the filling. Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight. Once at the “fattest” part of the rice paper, roll in the sides on the right and left. Finish the roll, smooth edges and set aside on a clean surface as you complete the remaining rolls. This can be done a couple of hours in advance of serving.

Making the roll.....

The finished product

 To serve as an entrée, put the curry sauce on a plate, place spring rolls on top, drizzle a little sauce over the roll and top with chopped Macadamia nuts and a dollop of black caviar. Pass additional sauce separately. 

If serving as an appetizer, using a sharp serrated knife, slice the spring roll in half, place on plate with a small dollop of sauce on top –to hold the caviar in place – sprinkle with nuts and serve with small container of sauce on the side for dipping. 

Served as an entree

In any setting, this dish is a showstopper. No one needs to know how simple it was to create unless you choose to divulge. I would only serve this with champagne…but that's just me. Any excuse for the bubbly. But, if not you’re favorite, try a viognier. And, most important, try making this. You will be amazed how quick and easy this comes together.

Bon Appetit!

Larue

Corn and Tomato Salad with Cilantro Dressing

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Corn and Tomato Salad with Cilantro Dressing

Serves: 6

Corn and Tomato Salad with Cilantro Dressing 

This is a fabulous fresh summer scrumptious salad. It all depends on using your very best fresh corn and tomatoes from a Farmers Market. The ingredients are the recipe. Now is the time while the summer months remain warm and corn and tomatoes are at their peak. Since the corn in this salad is raw, be sure to use only fresh, sweet, tender corn you've shucked yourself (or, I suppose, very nicely asked someone to shuck for you). This is so very versatile. Add black beans or serve over whole grains, or as a salsa with grilled fish or chicken. Or, serve as a standalone salad to accompany grilled burgers or steaks for a simple weeknight meal. There is nothing easier! It is the perfect Farm-to-Table dish!

The most important ingredient!

I love cilantro so this dressing really calls out to me. If cilantro is not your favorite, basil could be substituted. The taste of mint gives the salad a fresh kick that is complimentary to the cilantro or basil. The salad can be assembled in advance but add the dressing just before serving. If any dressing leftover, use it as a marinade for fish or chicken the next day.

• 3 C fresh corn kernels (from 6 small ears of corn)
• 5 medium tomatoes, halved, seeded, chopped, or halved pint of cherry tomatoes
• 2/3 C finely chopped red onion
• ¼ C extra-virgin olive oil
• ¼ C chopped fresh cilantro (or basil)
• 2 Tb chopped fresh mint
• 2 Tb white wine vinegar
• 1½ Tb fresh lime juice
• 2 tsp level packed golden brown sugar
• 1 garlic clove
• salt and pepper

Slice the kernels off 6 ears of corn. This is most easily done by placing an ear on a Bundt pan while slicing so kernels fall into the pan and not all over your kitchen. You should have about 3 C when finished. Halve, seed and then chop 5 medium ripe tomatoes or cut in half one pint of cherry tomatoes. Add 2/3 C finely chopped red onion to the bowl and mix all gently. The salad can be made ahead at this point and stored in the refrigerator.

A variety of halved tomatoes gives the salad bright colors

To make the dressing, in a blender, puree until smooth: ¼ C extra-virgin olive oil, ¼ C chopped fresh cilantro, 2 Tb chopped fresh mint, 2 Tb white wine vinegar, 1½ Tb fresh lime juice, 2 tsp golden brown sugar, and 1 garlic clove. Puree. Taste and add salt and pepper as needed. Just before serving, pour dressing over the corn mixture and gently toss.

Cilantro dressing

This is quick and easy to prepare. I love the full flavor and crunch provided by the raw corn, the sweetness of the tomatoes and bite from red onion. The cilantro dressing with lime and mint really gives a fresh summer taste. Pour a glass of Sauvignon Blanc, sit back, relax and enjoy a truly summer-y fresh dish.

Bon Appetit!

Larue 

Mexican Style Shrimp Cocktail

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Mexican Style Shrimp Cocktail

Serves: 6

Mexican style shrimp cocktail 

Ditch the usual American shrimp cocktail found in the grocer aisle – pre-made and often with overcooked shrimp that is typically served with horseradish sauce, and give this one a try. Mexican cuisine has its own rendition, with some similarities but trades out the horseradish for hot sauce and really amps up the seafood flavor with clam juice. There is no finer antidote to hot weather than this Mexican version of the shrimp cocktail. Served in a margarita glass, pilsner or tall parfait glass, it makes an excellent appetizer, party fare or light luncheon. In Mexico, it is traditionally served with saltine crackers but tortilla chips and a wedge of additional lime will also work. This is super simple and easy to make. The sauce can be made, covered and refrigerated 1-2 days in advance. Cook the shrimp early in the day and assemble the cocktail within an hour or so of serving.

I first had to get over the fear of using lots of ketchup. I tried this recipe with a few versions that started with a different kind of tomato sauce, but nothing worked quite as well. What is most odd about this recipe is how even one-fourth of a cup of Mexican hot sauce does not end up tasting all that hot. Sure it is diluted with clam & tomato juice but I think it’s the sweetness of the shrimp that really does the trick. If you are nervous, cut back on the hot sauce but have additional limes and hot sauce available for your guests to doctor it up as they see fit. Similar dishes, including the famous campechana seafood cocktail and hang-over restorative, vuelve a la vida (return to life!), can also be prepared with the same sauce by adding some crab meat, oysters, squid and/or just about any other type of cut up seafood in place of some of the shrimp.

Key ingredients....yes, ketchup!

It is rare that I buy cooked shrimp. I much prefer cooking my own to assure it is perfectly done. My preferred method is to roast the shrimp. Yes, roast it! Shrimp is highly perishable. Select firm shrimp with a mild scent. If there is any hint of the aroma of ammonia, it is a sign the shrimp is way past its prime. Do not confuse the term "fresh" with never frozen. Truth be told, you probably will be unable to find never-frozen shrimp fresh from the ocean these days unless you have a shrimper friend or net it yourself. This is not necessarily a bad thing. Nowadays, shrimp is harvested, cleaned, and flash frozen on the boats. This makes for a fresher product, until it reaches the market.

Once it reaches the market, you are at the mercy of the handlers. If it goes right into the freezer, all is well. If you are buying from the seafood counter, there is no telling how long that shrimp has been defrosted. You are better off buying frozen shrimp and defrosting it yourself in the refrigerator. It does not take long to defrost and to roast. But if you do not have the time, medium cooked shrimp with the tails removed would be your best substitute. Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp.

•  6 C Clamato juice
• ¾ C ketchup, or slightly more
• 7 Tb fresh lime juice
• 1 ½ small white sweet onion, chopped (Maui or Vidalia)
• ¼ C Mexican hot sauce (Valentine or Tamazula)
• 1 lb. medium shrimp, tails removed (31-35)
• 1 Tb good olive oil
• ½ tsp kosher salt
• ½ tsp freshly ground pepper
• 3 avocadoes, cut into bite sized pieces
• ¼ C cilantro, torn or chopped into small pieces
• Extra limes for garnish
• Saltine crackers or tortilla chips

Preheat the oven to 400 degrees F. Peel, devein and remove the tail 1lb medium shrimp (31-35 shrimp). Place them on a sheet pan with 1 Tb olive oil and ½ tsp each of kosher salt and freshly ground pepper. Mix and spread them in one layer. Roast for 8 minutes, just until pink and firm and cooked through.  Set aside to cool.  The shrimp can be roasted earlier on the day of serving.

Roasting the shrimp

Perfect ! 

For the sauce, combine 6 C Clamato juice, ¾ C ketchup, or enough to thicken juice to consistency of thin tomato sauce, 7 Tb lime juice, 1 ½ chopped sweet onion and ¼ C Mexican hot sauce (Valentine or Tamazula).  Mix thoroughly and chill. This can be made up to two days before serving.

The sauce containing the fixin's

When ready to serve, add cooled shrimp, 3 avocadoes, and ¼ C cilantro. Serve shortly thereafter in a deep margarita glass, pilsner or parfait glass with lime wedges, saltine or tortilla chips.

I love serving this as an easy appetizer. Guests always love the presentation. Wine pairing can be problematic given the acid in the Clamato juice.  You could certainly serve with a beer – an amber ale or pilsner would be terrific.  However, Champagne remains my favorite or a wonderful cold Sauvignon Blanc.

Bon Appetit!

Larue