Lobster Roll with Yuzu Cashew Dipping Sauce
1 package rice paper wrappers
Cooked lobster meat
Basil leaves
Granny Smith apples, julienned
Enoki Mushrooms
Baby cucumbers with flowers (if available)
Yuzu Cashew Dipping Sauce, recipe follows
1/4 cup sweet soy sauce
1/4 cup teriyaki sauce (recommended: Kikkoman)
2 tablespoons yuzu
2 tablespoons fish sauce
2 tablespoons sesame seed oil
2 tablespoons salad oil
2 tablespoons rice wine vinegar
1 teaspoon finely minced kaffir lime leaf
2 teaspoons finely chopped cilantro leaves
1 cup unsalted cashews, lightly toasted and chopped
Instructions:
Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.
Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.
