INSIDE MY KITCHEN: LOBSTER ROLLS MY WAY

This is my interpretation of what New England is famous for...Lobster Rolls.  A typical lobster roll uses a toasted bread such as brioche (a butter based bread), tarragon, mayo, and cucumber.  Very very simple yet flavor packed.  Each individual ingredient helps highlight the star of the dish...the LOBSTER.

Recipe:

4oz Lobster Meat ( I will show you how to cook lobster in another post)

1T  Tarragon, minced

2T  Mayo

2ea Garlic, cloves, very very thinly sliced (mandoline preferably, unless you have mad kinfe skills)

Salt and Pepper

6ea  Wonton Wrappers (found in supermarket and you must cook off a couple more than necessary to account for breakage)

1ea  Cucumber (sliced very very thin on a mandoline)

1/2C Rice Wine Vinegar

1/4C  Sugar

 Siracha (optional)

First you are going to quick pickle the cucumbers.  In Japanese they call this salad SUNOMONO.  In a small sauce pot heat sugar and vinegar until sugar is dissolved.  Remove from heat and add in the cucumber.  Cool over ice and reserve for garnish.

If you do not have a taco basket to fry with...use this alternative healthier method to create these wonton shells.  Preheat oven to 400*F.  Using a 1/2" walled oven proof pan, coat with oil or nonstick spray.  Using a cookie cutter cut out the wontons into the size youd like.  I use a 2" cookie cutter.  Drape the shaped wontons over the edge of the well coated pan/pot/gadget and cook until the wonton is crisp and holds its shape.  3 minutes.  Remove shells from pan until needed.

In a small mixing bowl mix lobster, tarragon, mayo, salt and pepper together.  Reserve in fridge until you are ready.  No longer than 3 days.

In a wok or small sauce pot with high walls, bring 1C of Oil to 375*F.  Do not look away at this point.  Add thin garlic slices stirring with a metal slotted spoon until golden brown.  Shouldnt take more than 1 minute.  Remove with spoon and drain on paper towels.  Can be stored tightly for up to a week.

Fill wonton shells with lobster salad.  Garnish with pickled cucumber, garlic chips and a dash of siracha.