For the Experienced Chef: Lobster Roll

Lobster Roll
Penfolds

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. 

4
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

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)

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
8g
11%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
98mg
33%
Carbohydrate, by difference
6g
5%
Protein
29g
63%
Vitamin A, RAE
8µg
1%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
67mg
7%
Choline, total
3mg
1%
Folate, total
2µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
5mg
36%
Phosphorus, P
243mg
35%
Selenium, Se
61µg
100%
Sodium, Na
305mg
20%
Water
83g
3%
Zinc, Zn
8mg
100%

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.