Lobster Roll with Carrot Curry Sauce

By Marcus Samuelsson |

 

Try this special dish I made for Gail and her hubby on the Feed, and be sure to check out the Season Finale this Thursday, Spetember 18th at 10PM EST on FYI network. You won’t want to miss it!

Ingredients

For the Sauce

1/2 cup tomato chutney(recipe below)

1 cup carrot juice

½ teaspoon curry powder

Pinch of Maca powder

Pinch of ground tumeric

Pinch of nettles

Pinch of lemon verbena

Pinch of Suma

Pinch of Tulsi

For the Lobster Rolls

1 tablespoon mayonnaise

1 teaspoon Sriracha chili sauce

1 cup cooked lobster meat, roughly chopped

2 tablespoons kimchi,chopped

2 Napa cabbage leaves, lightly blanched and dried off

For Serving

Pinch of nettles

Kecap manis reduction

Caviar

¼ cup fresh herb leaves parsley, cilantro, celery leaf

Squeeze of fresh lime

Tomato Chutney

1/4 cup olive oil

3 cloves garlic, peeled and finely chopped

1 2-inch piece of ginger , peeled and chopped

2 shallots , finely chopped

1/2 teaspoon chili powder

1 teaspoon curry powder

1 teaspoon coriander

2 cardamom pods

1 cinnamon stick

1 tablespoon honey

1 tablespoon light brown sugar

4 fresh tomatoes, coarsely chopped

1 cup canned stewed tomatoes

3 tablespoons white wine vinegar

Salt

Freshly ground pepper

2 tablespoons raisins

1 tablespoon cilantro

1 tablespoon mint

1 tablespoon basil

Juice of 2 limes

1 jalapeno, chopped

Directions

Photo by FYI

To make tomato chutney
In a medium skillet heat the olive oil over medium heat. Add the garlic, ginger, shallots and spices and cook, until golden and fragrant, about 5 minutes. Add the honey and sugar and cook until caramelized, about 2-3 minutes. Stir in the fresh tomatoes, stewed tomatoes and vinegar, season with salt and pepper and simmer for 40 minutes.

To make the sauce:
Bring carrot juice to a simmer in saucepan. Stir in tomato chutney and simmer for 5 minutes. Remove from heat and stir in herbs and spices.

To make the lobster roll:
Stir together mayonnaise and Sriracha. Add lobster and kimchi and stir until just combined. Divide lobster mixture between 2 cabbage leaves, placing mixture at the wide end of the leaf and rolling tightly. Wrap tightly in plastic and chill in fridge until ready to serve.

Remove from heat and stir in the raisins, cilantro, mint, basil, lime juice and jalapeno.

To serve:
Stir a pinch of nettles into Kecap Manis reduction. Brush lobster rolls with glaze. Spread carrot sauce on plates. Slice roll in half and place cut side up on top of sauce. Toss herb leaves with lime juice and divide between rolls, placing leaves on top. Top each with a small spoonful of caviar.