Minced Lobster Spring Rolls Recipe
Minced Lobster Spring Rolls
Flavors of the Bahamas
Total time: less than 15 minutes
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Chef's Note
The first two steps of the recipe apply only if you are using live lobsters. If you are using cooked lobster meat, jump ahead to step 3.
Ingredients for 4-6 servings
- 4 Lobster tails, 225 g / 8 oz. each
- 125 g (4 oz.) onion, julienned
- 125 g (4 oz.) celery, julienned
- 125 g (4 oz.) green pepper, julienned
- 175 g (6 oz.) ripe tomato, julienned
- 125 g (4 oz.) tomato paste
- salt, pepper, thyme
- oil
- 3-44 beaten eggs
- 2 packs spring roll wrappers
  1. Boil the lobster tails in a large pot; remove once they change color; cool.
  2. Split the tails and extract the lobster meat.
  3. Heat the oil in a frying pan and sauté the onions, pepper and celery until translucent.
  4. Blanch the tomatoes for a few moments in boiling water; peel and dice. Add to the pan with the thyme and cook for three minutes.
  5. Add the chopped lobster meat and tomato paste, mix well, and cook for two minutes. Reduce the heat and simmer for 10 minutes. Moisten with fish stock if necessary. Season to taste with salt and pepper.
  6. Loosen spring roll sheets and place one tablespoon of minced lobster mixture in the center of each sheet. Moisten the edge of the roll with beaten egg and roll up tightly into a cylindrical shape.
  7. Deep fry until golden brown. May be served as an hors d'oeuvre or main dish.

Photo: Suzi Wan.

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