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For the Experienced Chef: Lobster Roll

Lobster Roll

Chef Marcus Samuelsson shares his holiday recipes and pairings. The two different parts to this recipe complement each other well balancing the flavors between savory and sweet. He also suggests you pair it with the Penfolds Koonunga Hill Chardonnay. 


For the lobster rolls

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

For the herb salad

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


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.