Lobster Roll Tempura Pops
Source of Recipe
Taste of the NFL
Recipe Introduction
With Gingered Sugarcane Sticks and Red Miso Fondue
Makes 6 servings. From Shane Cheshire, First Street Grille,
Jacksonville Beach, representing the Jacksonville Jaguars at Taste of
the NFL.
List of Ingredients
Rice
Tempura Batter
4 cups water
2 cups orange juice
2 cups lobster stock
1 cup lemon juice
9 oz. Caribbean lobster tail
Peanut oil
Vegetable oil
1/2 large red pepper
1/2 mango
2 1/2 oz. fresh chevre
3 sheets nori
18 Gingered Sugarcane Sticks
Red Miso Fondue
Caviar
Wasabi
Soy sauce
Recipe
Prepare Rice and Tempura Batter according to recipes below. In medium
stockpot, combine water, orange juice, lobster stock and lemon juice;
bring to boil. Remove lobster from its shell; place meat and shell
into stock. Cook lobster meat about 7 minutes; remove to cool. In
deep fryer or deep pot, heat blend of peanut and vegetable oils for
deep frying. Coat lobster tail meat in tempura batter; fry about 3
minutes or until golden brown; drain on paper towel. Cut membrane out
of red pepper; julienne into 1 1/2-inch strips. Cut mango into 2
quarters, then cut lengthwise and julienne into 1 1/2-inch strips.
Finely crumble or grate chevre. Slice prepared lobster into small
medallions. Slice each nori sheet into 6 equal squares; on each
sheet, place thin layer of Rice on left-hand side and then layer
remaining ingredients. Start folding roll from left-lower corner,
rolling toward upper right-hand corner. Place rolls on cutting board
crease side down. Insert Gingered Sugarcane Sticks (recipe below)
into narrow end of hand rolls. To serve: Place 3 equal parts of
fondue on each of 6 different plates. Stand lobster roll pops upright
next to fondue (3 to each plate). Garnish with caviar, wasabi, and
soy drizzle.
Rice
2 cups sushi rice
1 1/2 cups water
1/4 cup rice wine vinegar
1/4 cup sake
1 tsp. sea salt
Wash rice 2-3 times under cool water; let stand 30 minutes. Then
combine rice, water, vinegar, sake and salt; steam 20 minutes. Check
for doneness in 15 minutes as steamers may vary. Place rice in large
bowl and fan cool it while turning rice with large slotted spoon.
Tempura Batter
3 eggs
1 cup rice flour
3 cups soda water
In medium mixing bowl, combine eggs and flour; slowly add soda water
until mixture is just thick enough to coat lobster.
Gingered Sugarcane Sticks
18 sugarcane skewers
4 large ginger roots
Put sugarcane skewers into deep dish. Peel and dice ginger. In food
processor, puree ginger, then place it into damp cheesecloth. Squeeze
out juice, reserving 1/4 cup for fondue (recipe below). Discard
ginger pulp. Pour juice over sugarcane skewers; marinate 30 minutes.
Remove skewers and discard liquid.
Red Miso Fondue
3/4 cup red miso paste
3/4 cup light corn syrup
1/2 cup tomato paste
1/4 cup ginger juice
1 Tbsp. sambal chile paste
Salt and pepper
In large mixing bowl, fold together miso paste, corn syrup, tomato
paste, ginger juice and sambal chile paste until well mixed. Season
with salt and freshly ground pepper.
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