For the Home Cook: Lobster Roll

Lobster Roll

Penfolds

This recipe, for home cooks, calls for store-bought ingredients. Although, it may take some time to make, but once you take a bit into the lobster roll and herb salad, you'll know that it was all worth it. Chef Marcus Samuelsson also suggests you pair it with the Penfolds Koonunga Hill Chardonnay for the best flavors. 

4
Servings
146
Calories Per Serving
Deliver Ingredients

Ingredients

For the lobster rolls

  • leaves napa cabbage, stems below the leaves removed
  • 2  Teaspoons  white miso
  • 1  Tablespoon  mayonnaise
  • 1/4  Cup  freshly squeezed lemon juice
  • 1/4  Teaspoon  sambal oelek or about 6 drops Tabasco sauce
  • 1  Tablespoon  finely chopped fresh cilantro
  • pieces quince, chopped
  • 2  Cups  bite-sized chunks cooked lobster
  • medium tomatoes, peeled, seeded, and diced

For the herb salad

  • 1  Tablespoon  olive oil
  • lime, juiced
  • sprigs fresh mint, leaves only
  • sprigs fresh basil, leaves only
  • 2  Teaspoons  caviar, preferably from California farmed sturgeon (optional)

Directions

For the lobster rolls

Blanch the napa cabbage in salted water, then remove from water and pat dry. Set aside.

Combine the miso, mayonnaise, lime juice, sambal oelek, cilantro, and quince in a medium bowl. Add the lobster and tomatoes and toss to mix.

Lay a piece of plastic wrap about 2 inch long on a work surface. Place a napa cabbage leaf in the center of the plastic wrap. Place a line of the lobster mixture—about 2 tbsp—across the lower third of the leaf.

Using the plastic wrap to help you, roll up the cabbage around the filling as tightly as possible into a compact roll. Place on a plate, and repeat with the leaves and filling, to make a total of 4 rolls. Cover and refrigerate.

For the herb salad

Whisk the olive oil and lime juice together in a small bowl. Stir in the herbs.

Using a very sharp knife, cut each roll into 2 or 3 pieces. Place on plates.

Arrange the salad next to the rolls, garnish with the optional caviar, and serve.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4%
Cholesterol
154mg
51%
Carbohydrate, by difference
1g
1%
Protein
21g
46%
Vitamin A, RAE
3µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
101mg
10%
Choline, total
85mg
20%
Copper, Cu
2mg
0%
Folate, total
13µg
3%
Magnesium, Mg
45mg
14%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
200mg
29%
Selenium, Se
75µg
100%
Sodium, Na
531mg
35%
Water
97g
4%
Zinc, Zn
4mg
50%

Lobster Roll Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Roll Cooking Tip

When boiling lobster, add some fresh lemon wedges, a bay leaf, and black peppercorns in the water to develop another layer of flavor.

Lobster Roll Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.