Lobster Daikon Rolls
A beautiful, delicious, and delicately flavored appetizer from Chef Jean-Georges Vongerichten.
Yield: makes 16
- 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.