Avocado Lobster Rolls - Rec.
IC's post for Lobster Avocado Spring Rolls reminded me a bit of this recipe. Don't know if it would fall under ethnic, but thinking more toward an appy?
Avocado Lobster Rolls
1 Pound Avocado, diced
2 Cups Coarsely chopped cooked lobster meat*
3 Tbsp Finely chopped sun-dried tomato (packed in olive oil)
3 Tbsp Finely chopped shallot
1 ½ Tbsp Finely chopped garlic
2 Tbsp Fresh lime juice
½ tsp Salt
¼ tsp Freshly ground black pepper
1 Egg, beaten
12 Egg roll wrappers
Olive oil - as needed
Dipping sauce - Recipe follows
Lime slices - for garnish, optional
Cilantro sprigs - for garnish, optional
*Coarsely chopped, poached sea scallops can be substituted for lobster meat.
Gently fold together avocado and next 7 ingredients; reserve.
Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the
edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly. Refrigerate
on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes.
Rolls can be made up to 8 hours ahead of service.
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3
minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro
In a blender, combine 4 ounces peeled, seeded, and coarsely chopped Roma tomatoes, 3/4 cup
chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2
tablespoons finely chopped garlic and 1-1/2 tablespoons finely chopped fresh ginger;
puree. With machine running, drizzle in 1/2 cup olive oil. Reserve. Yield: 3 Cups.