Napa Cabbage Lobster Rolls With Mint Mayonnaise And Carrot Ginger Sauce
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Mayonnaise1
Salt2 tbsps
Cornstarch (mixed with 2 tbsps)3 tbsps
Olive Oil2 tbsps
Sambal Oelek1 cup
Cilantro Leaves (fresh)4 tbsps
Sesame SeedDirections:
1
For the mint mayonnaise: Place the mayonnaise, mint and lime juice in a bowl and stir to incorporate
2
Season with salt
3
Cover with plastic wrap and refrigerate until assembling the lobster rolls
4
For the carrot ginger sauce: Place the carrots, ginger, 2 1/2 cups water and salt to taste in a pot
5
Bring to a simmer and cook until the carrots are tender and the liquid has reduced by half, 20 to 30 minutes
6
Place the carrot mixture in a food processor and pulse a few times to puree the carrots and ginger
7
Place the carrot mixture in a fine sieve over a small pot
8
Press all the liquid through the sieve into the pot
9
Place the pot on the stove, bring up to a simmer and whisk in 1 1/2 to 2 tablespoons of the cornstarch and water mixture
10
Simmer until the liquid thickens and coats the back of a spoon
11
Remove from the heat
12
Whisk in the olive oil when cool
13
For the napa cabbage lobster rolls: Place the napa cabbage leaves on a clean, dry surface
14
Divide the chopped lobster meat along the stem end of each cabbage leaf
15
Season the lobster with salt
16
Spoon some mint mayonnaise over the lobster
17
Place the celery and green onions along either side of the lobster
18
Spoon 1/2 teaspoon sambal oelek over the filling
19
Place 2 segments of grapefruit in the cabbage roll, followed by pieces of cilantro
20
Proceed to roll the cabbage to form a roll
21
Cut the rolls in half
22
Spoon some carrot ginger sauce on a plate
23
Place the napa cabbage lobster rolls in the center of the plate
24
Garnish with diced avocado and sesame seeds