Lobster Chef of the Year Finalist: Kris Burrin - Trio of Lobster Rolls

6:43 AM, Oct 18, 2011   |    comments
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Lobster Chef of the Year Finalist: Kris Burrin

Trio of Lobster Rolls

Classic Maine Lobster Roll

Asian Lobster Roll with Wasabi Mayonnaise

South American Lobster Roll with Corn & Chili Relish 

Serves 4

For this recipe you will need 24 oz of cooked lobster meat which is around four 1 to 1.5 lb lobsters 

Classic Brioche lobster roll - Preperation Time 5-7mins

2 large broiche rolls

8oz cooked lobster meat

2 table spoons  mayonnaise (home made if you can)

Pinch of celery salt

Lemon zest to garnish

1 oz melted butter

1-      Chop the cooked lobster into ¼ inch pieces and mix with the mayonnaise adding the pinch of celery salt and set to the side

2-      Melt the butter and brush the outside of the brioche roll and grill on medium heat till you have nice grill lines on all sides

3-      Cut the brioche rolls in half and fill with 2 oz of the lobster mayonnaise, place in the fridge till needed for plating

 

Asian Lobster Roll  - Preparation Time 10-15mins

For this recipe you will need a fryer and a 1 inch diamter metal cylinder

3 sheets spring roll pasrty or egg roll wrappers

1 egg white beaten

8 oz cooked lobster meat

3 table spoons  mayonnaise

1 teaspoon sriracha chili sauce

1 table spoon chopped cilantro (save one leaf for garnish)

Juice & zest of ½ a lime

1 teaspoon very finely chopped ginger

1 teaspoon ready made wasabi

1-      Heat the fryer to 300F. Take your  spring roll pastry and cut it in half, lay it out and brush the whole sheet with the beaten egg white. Roll one half round the metal cylander as tight as you can.

2-      Place the cylinder in the fryer basket and cook til nice golden brown. Remove from the basket and place on kitchen towel. After 2-3 mins pick up the cylinder with a cloth and carefully remove fried pastry. Repeat the steps till all six pastries are fried, leaving them on the towel to drain

3-      Take 2 table spoons of mayonnaise and mix in the ginger, chili sauce, lime juice & zest and cilantro

4-      Chop the cooked lobster into very small pieces and mix into the mayo, carefully fill the pastry cylinders and place in fridge till need

5-      To make the wasabi mayonnaise, take 1 table spoon of mayonnaise and mix together with the wasabi

 

South American Lobster Roll - Preparation Time 25 minutes

1 large sheet of puff pastry 

8 oz cooked lobster meat

4 oz grated gruyere cheese grated (try to use a good imported aged one)

1 egg beaten for brushing

½ teaspoon cumin seeds

1 fresh corn cob

4 oz cherry tomatoes cut into qurters

1 fresh red chili finely sliced (de-seeded if you don't want it to hot)

1 table spoon dark brown sugar

1 table spoon red wine vinegar

1 table spoon finily chopped cilantro

1-      Pre heat oven to 350F, cut the puff pastry into four 3 inch by 4 inch rectangles and lay out on a baking tray with parchment paper

2-      Chop the lobster into ½ inch pecies and place in the middle of the pastry, then dived the grated cheese between them putting it on top of lobster.

3-      Brush round the edge of the pastry with the egg and then fold over to make a roll making sure that the join is together. Then turn over so the joint is on the bottom .

4-      Brush the top of the pasrty with egg and let dry for a few minuites, then repeat the brushing and sprikle the cumin seed over the top. Bake in the oven for 20 minutes till it is nice and golden brown.

5-      To make the relish cut the corn of the cob and place in small pan, add the cherry tomatoes, chili, sugar and vinegar and bring to boil

6-      When the relish has boiled reduce the heat and simmer for around 10 minutes, remove from the heat and cool when it has cooled add the chopped cilantro.

To plate the dish place the classic lobster roll at one end of the plate , put some wasabi mayonnaise in the middle and run a spoon throw it to make a streak and place the asian lobster rolls on top. At the other end o f the plate place the south amercian lobster roll and put some corn relish on the corners, then inpress and injoy

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