Recipe courtesy Marcus Samuelsson from Aquavit and the New Scandinavian Cuisine.
Directions for: Lobster Rolls with Pickled Asian Pears
Ingredients
Swedish 1-2-3 Vinegar3 cup water (750 ml)
2 cup sugar (500 ml)
1 cup white wine vinegar (250 ml)
1 carrot, peeled and sliced
1 onion, sliced
5 white peppercorns
2 leaves bay leaves
2 allspice berries
Lobster Rolls2 Asian pears
1 cup Swedish 1-2-3 Vinegar (250 ml)
2 tsp white miso (10 ml)
1 Tbsp mayonnaise (15 ml)
cup freshly squeezed lime juice (60 ml)
tsp sambal olek or about 6 drops of Tabasco sauce (1 ml)
1 Tbsp finely chopped fresh cilantro (15 ml)
2 cup bite-sized chunks of cooked lobster (896 g); see notes for cooking below
2 medium tomatoes, peeled, seeded and diced
Herb Salad1 Tbsp olive oil (15 ml)
1 juice of one lime
2 sprig fresh mint, leaves only
2 sprig fresh cilantro, leaves only
2 sprig fresh basil, leaves only
2 clove of garlic, thinly sliced
2 tsp caviar, preferably from Californian farmed sturgeon (optional) (10 ml)
Directions
Swedish 1-2-3 Vinegar1. Combine all of the ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool. Pour the vinegar into a jar , seal the jar and store in the refrigerator.
Lobster Rolls1. To cook lobsters, bring a large pot of ater to a boil and throw in a couple of handfuls of salt; the water should be almost as salty as seawater. Plunge the lobsters headfirst into the water, cover the pot and cook for 12 to 15 minutes after the water returns to a boil. Remove the lobsters with tongs and let sit until cool enough to handle. Crack the tail and claws and remove the meat.
2. Using a mandoline or other vegetable slicer, cut the unpeeled pears into paper-thin slices: starting on one side, slice each pear lengthwise down to the core, then turn it around and slice the other half. Put the slices in a small bowl, pour the viengar over them and set aside to marinate for 20 minutes.
3. Combine the miso, mayonnaise, lime juice, sambal oelek, and cilantro in a medium bowl. Add the lobster and tomatoes and toss to mix.
4. Lay a piece of plastic wrap about 10 inches long on a work surface. Arrange 8 pear slices in two rows down the center of the plastic wrap, overlapping them as necessary, to make a 4 x 6 inch rectangle. Place a line of the lobster mixture, about 2 tsp., across the lower third of the rectabgle. Using the plastic wrap to help you, roll up the pear slices around the filling as tightly as possible into a compact roll. Place on a plate, and repeat with the remaining pear slices and filling, to make a total of 4 rolls. Cover and refrigerate. The rolls can be prepared up to 6 hours ahead of time. Serve chilled, or bring to cool room temperature before serving. 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.
Herb Salad1. Just before serving, prepare the herb salad: whisk the olive oil and lime juice together in a small bowl. stir in the herbs and garlic.
See more: Shellfish, Dinner, Fruit, European, Appetizer, Salad, Herbs, Side