
Lobster Spring Roll with Shaved Fennel Salad, Citrus Yellow Tomato Coulis and Sweet Poblano Pepper Crème
Recipe courtesy of Jason Hembree, Executive Chef, Doylestown Country Club, Doylestown, Pa.
Ingredients
- Ingredients for Lobster Spring Rolls:
- butter-poached lobster - 2 cups, knuckle and claw
- minced celery - 1 Tbsp.
- chopped basil - 1 Tbsp.
- chopped cilantro - 1 Tbsp.
- mayonnaise - 1/4 cup
- Meyer lemon zest - 1 tsp.
- Old Bay seasoning - 1 tsp.
- salt and pepper - to taste
- wonton wraps - 8 ea.
- cornstarch - as needed
- Ingredients for the Yellow Tomato Coulis
- yellow tomatoes - 4 ea., blanched and peeled
- shallot - 1 ea., minced
- garlic clove - 1 ea., minced
- Dijon mustard - 1 tsp.
- olive oil - 1 oz.
- salt and pepper - to taste
- shaved fennel salad - for garnish
- Ingredients for Poblano Pepper Creme:
- poblano peppers - 3 medium-sized, charred on grill or open flame, then peeled
- avocado - 1 ripe
- cilantro - 1 tsp., chopped
- scallion - 1 tsp., chopped
- fresh lemon juice - 1 tsp.
- fresh lime juice - 1 tsp.
- mayonnaise - 2 Tbsps.
- chili powder - 1 tsp.
- Old Bay seasoning - 1 pinch
- chipotle powder - 1 pinch
Instructions
Procedure for Lobster Spring Rolls:
- Mix all ingredients except the wonton wraps and cornstarch, and refrigerate for one hour before making the spring rolls.
- While making the spring rolls, you may want to roll them in cornstarch once completed. This will help to keep them dry until they are fried.
- Fry at 350º F. for 3 or 4 minutes until golden brown.
Procedure for Yellow Tomato Coulis:
- In a medium-sized pan, cook shallot and garlic until tender, then add tomatoes. Cook for 6 to 7 minutes on low heat, then remove and cool.
- Once cooled, place into a Vitamix or blender along with honey and Dijon until smooth. Salt and pepper to taste.
- Toss shaved fennel with local microgreens, olive oil, lemon zest and salt.
Procedure for Poblano Pepper Creme:
- Place all ingredients into a Vitamix or blender and blend until texture is completely smooth.