Food June/July 2018

Cook Like an Iron Chef: Lobster Roll

Written by Erica Brown

Whether you have an adventurous side when it comes to cooking or you’re trying to impress your guests, become your own at-home sushi chef with this lobster roll recipe.

Ingredients

-1 whole lobster tail

-1 cup sushi rice

-5 Tbsp. rice vinegar

-3 Tbsp. mirin

-1/2 Tbsp. salt

-2 Tbsp. sugar

-1 cup panko bread crumbs

-1 cup flour

-2 eggs

-1 pc. steamed asparagus

-1/4 Hass avocado cut lengthwise into 3 pieces

-Pinch of salt and pepper

-1 whole sushi nori (dry seaweed)

-Tobiko or masago (fish eggs)

-1 bamboo mat (covered in plastic wrap)

 

Directions

  1. Cook 1 cup sushi rice in a rice cooker with 1 cup water.
  2. Mix the rice vinegar, mirin, salt and sugar until dissolved. Set aside.
  3. On the belly side, cut the lobster from top to tail. Make sure not to damage the back shell so you can use it for a garnish.
  4. Heat the fryer to 325 F.
  5. Season the lobster with salt and pepper.
  6. Batter the lobster by dipping it in the flour and then the eggs, followed by the panko. Fry the two lobster pieces until golden brown, and set aside.
  7. At this time, the rice should be ready to prepare. Place the rice in a wide, shallow container. Gradually pour the mixed vinegar into the rice while mixing gently. In about 2 minutes, mix it again until the rice gets to room temperature.
  8. Place the seaweed on the cutting board. Cover 75 percent of the seafood with sushi rice about 1 centimeter thick, and set aside on the cutting board.
  1. Place the plastic-wrapped bamboo mat on the other side of the cutting board. Set the seaweed with rice facing the bamboo mat. The seaweed side without rice should be facing you.
  2. Add the cooked lobster, avocado and asparagus. Start rolling from the no-rice side of the seaweed, pressing firmly while rolling to close the roll. Add the tobiko on top of the roll.
  3. Slice the roll into eight to 10 pieces — 12 if possible. Place them on a platter and garnish as desired, incorporating the lobster tail. You can add any of your favorite sauces, such as eel sauce, spicy mayo, yum yum sauce or sriracha.

****

About the chef

Chef Nestor Espartero 

Volcanic Sushi + Sake

 

Chef Nestor Espartero is the executive chef and CEO of Volcanic Sushi + Sake. He was inspired to cook by his grandmother and has trained in various respectable restaurants in South Florida with highly skilled chefs. His time in Miami and on cruise ships exposed him to various cultures and their cuisines. Espartero was always drawn to the Asian, Latin and French dishes, making him love the Asian Fusion concept.  He is the two-time champion of the Iron Chef Greater Gainesville Competition at Taste of Greater Gainesville (2017 & 2018).

 

 

 

About the author

Erica Brown