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Lobster Recipes
Appetizers
Avocado Lobster
Rolls with Spicy Cilantro Dipping Sauce
Rolls:
2 cups lobster meat, chopped
2 tablespoons shallots, finely chopped
3 tablespoons marinated sun-dried tomatoes, finely chopped
¾ cup firm ripe avocado, diced
2 teaspoons fresh lemon juice
8 each egg roll wrappers
1 each egg, beaten
2 cups peanut oil for frying
1 recipe dipping sauce - follows
Combine lobster, shallots, tomatoes, avocado and lemon juice,
tossing gently to combine. Divide mixture into 8 portions.
With one wrapper corner pointing toward you, brush edges with
egg and place filling about 1 inch from bottom corner and
1-inch from each side. Fold up envelope-style, sealing filling
firmly. Refrigerate for 30 mintues.
Heat oil in deep pan or wok over medium-high heat. When oil is
hot, fry 2 rolls at a time about 3-4 minutes or until golden.
Drain on paper towels. To serve, cut each roll in half on the
diagonal. Place on individual lettuce-lined plates and serve
with dipping sauce. Garnish with cilantro.
Dipping Sauce:
¼ cup lite seasoned rice vinegar
1 tablespoon fresh ginger, grated
1 clove garlic, chopped
½ teaspoon salt
3 tablespoons limeade concentrate, thawed
½ teaspoon tamarind concentrate or pulp
½ cup cilantro, firmly packed
¼ cup roasted cashew nuts
½ cup plus 2 teaspoons light
olive oil
Combine all ingredients except oil in food processor or
blender until chopped. With motor running, add oil and process
until blended. Refrigerate at least 4 hours or overnight for
best flavor.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com