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Master Rice Paper Technique
Shrimp-Cucumber Summer Rolls
Chicken and Mango Summer Rolls
Crispy Caramelized Shallot and Pork Spring Rolls
Rice Paper Philly Cheesesteak
Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
WINE NOTES
Grant Burge Kraft Sauvignon
Blanc, Austraila: Light green hue comes
from cooler climate fruit. Grassy, typical sauvignon blanc
characters with prominent aromas of tropical fruit salad (pineapple,
kiwi, lilikoi). Clean and refreshing acid with good length of
finish.
Robert Sinskey Pinot Blanc, Los Carneros: Aromatic with notes
of jasmine and honeysuckle. Rich mouthfeel with bright acidity pairs
well with food, especially lobster.
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Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
Serves 4
- 3 cups fresh peas (if you can't find
super-fresh peas, use defrosted frozen)
- 3 sliced shallots
- 1 bunch pea tendrils, chopped, a few pieces
left whole for garnish
- 1 pound capellini, cooked in salted water,
drained
- 4 softened Rice Paper wrappers
- 10 ounces cooked lobster meat
- 1 cup brown butter
- 1 cup fresh morel mushrooms (about 4),
rinsed and dried, cut into 1/2-inch slices
- 2 tablespoons minced parsley
- Juice of 1 lemon
- Olive oil for cooking
- Kosher salt and freshly ground black pepper
In a food processor, pulse peas to achieve a
chunky texture. In a large non-stick wok or sauté pan over high
heat, add shallots, season with salt and sauté until lightly
caramelized, about 1-2 minutes. Add chopped pea tendrils and toss to
wilt. Add about 2 tablespoons olive oil and toss thoroughly. Add
cappelini and pea puree, season with salt and pepper and toss until
warmed through and well-combined. Meanwhile, in a small saucepan
over high heat, bring brown butter to a simmer and add morels. Cook
morels until slightly softened, about 1-2 minutes. Finish sauce with
parsley, salt and pepper, and fresh lemon juice. To make summer
roll: lay out 1 Rice Paper wrapper. Halve each lobster piece so it's
not so thick and place lobster meat in middle of wrapper, pink side
down. Top lobster with capellini mixture and roll up. Repeat with
remaining filling and wrappers. To serve: divide rolls among four
plates, top each roll with brown butter morel sauce, and garnish
with pea tendrils.
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