Small Plates

By Marcus Samuelsson | December 27, 2013

(Photo by Marisa McClellan)

(Photo by Marisa McClellan)

From Aquavit.

Lobster Rolls with Pickled Asian Pears

Servings: 4

Ingredients

For the Lobster Rolls
  • 2 Asian pears
  • 1 cup Swedish 1-2-3- Vinegar (see recipe below)
  • 2 teaspoons white miso
  • 1 tablespoon mayonnaise
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon sambal oelek, or about 6 drops Tabasco sauce
  • 1 tablespoon finely chopped fresh cilantro
  • 1 1/2 – 2 cups bite-sized chunks cooked lobster (from two 1 1/2- to 2-pound lobsters)
  • 2 medium tomatoes, peeled
For the Swedish 1-2-3 Vinegar
  • 3 cups water
  • 2 cups sugar
  • 1 cup white wine vinegar
  • 1 carrot, peeled and sliced
  • 1 onion, sliced
  • 5 white peppercorns
  • 2 bay leaves
  • 2 allspice berries
For the Herb Salad
  • 1 tablespoon olive oil
  • juice of 1 lime
  • 2 sprigs fresh mint, leaves only
  • 2 sprigs fresh cilantro, leaves only
  • 2 sprigs fresh basil, leaves only
  • 1-2 garlic cloves, thinly sliced
  • 2 teaspoons caviar, preferably from California farmed sturgeon (optional)

Directions

For the Swedish 1-2-3 Vinegar
1. Combine all the ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool.
2. Pour the vinegar into a jar, seal the jar, and store in the refrigerator.

For the Lobster Rolls
1. Using a mandoline or other vegetable slicer, cut the (unpeeled) pears into paper-thin slices: starting on one side, slice each pear lengthwise down to the core, then turn it around and slice the other half. Put the slices in a small bowl, pour the vinegar over them, and set aside to marinate for 20 minutes.
2. Combine the miso, mayonnaise, lime juice, sambal oelek, and cilantro in a medium bowl. Add the lobster and tomatoes and toss to mix.
3. Lay a piece of plastic wrap about 1-inch long on a work surface. Arrange 8 pear slices in two rows down the center of the plastic wrap, overlapping them as necessary, to make a 4x6-inch rectangle. Place a line of the lobster mixture—about 2 tablespoons—across the lower third of the rectangle. Using the plastic wrap to help you, roll up the pear slices around the filling as tightly as possible into a compact roll. Place on a plate, and repeat with the remaining pear slices and filling, to make a total of 4 rolls. Cover and refrigerate. (The rolls can be prepared up to 6 hours ahead. Serve chilled, or bring to cool room temperature before serving.)

For the Herb Salad
1. Just before serving, whisk the olive oil and lime juice together in a small bowl. Stir in the herbs and garlic.
2. Using a very sharp knife, cut each roll into 2 or 3 pieces. Place on plates. Arrange the salad next to the rolls, garnish with the optional caviar, and serve.

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