Chef Jean-Georges Vongerichten usually offers these rolls with tuna instead of lobster on the menu at Vong, one of his New York restaurants, but notes that you may also substitute either cooked crab or shrimp for the filling, if you like.
- 1 Tbsp. fresh rosemary leaves, minced
- 1″ pieces ginger, peeled and coarsely chopped
- 1 small Thai chile, stemmed and seeded
- 4 tsp. soy sauce
- 1 Tbsp. honey
- 1 Tbsp. sherry vinegar
- 1 Tbsp. grapeseed or canola oil
- 1 (1 1⁄2-lb.) boiled Maine lobster, chilled
- 1 lb. daikon, trimmed and peeled
- 1⁄2 cup daikon sprouts
- 1⁄4 cup pickled ginger
- Purée rosemary, ginger, chile, soy sauce, honey, vinegar, and oil in a blender until smooth. Strain into a small dish, discarding solids, and set aside as dipping sauce.
- Remove meat from lobster claws, elbow joints, and tail, discarding shells. Remove and discard cartilage from center of each claw. Cut claws lengthwise into 1⁄2″-thick pieces. Cut tail meat into 2 1⁄2″ × 1⁄2″ pieces. Set meat aside.
- Cut daikon into a 2″ × 2″ × 3″ rectangle; discard trimmings. Using a very sharp knife or mandoline, slice daikon very thinly lengthwise into 16 2″ × 3″ rectangles.
- Lay daikon pieces out, not touching, on a work surface with narrow edge facing you. Working with 1 piece at a time, put 1 piece lobster, a few sprouts, and 1 piece pickled ginger along edge closest to you, then tightly roll up, jelly-roll style. Repeat with remaining daikon and filling. Serve with the dipping sauce.