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Signature Dish: Lobster Roll & Dipping Sauce from Chef Scott Mickelson

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On air this morning on Peter Greenberg Worldwide, Chef Scott Mickelson showcased one of his signature dishes at Paragon. Come back each Saturday for a different signature dish from the chefs that Peter meets on his travels.

Peter’s most recent book, The Best Places for Everything–-available now at Amazon, Barnes & Noble, Indiebound and your local bookstore– has a whole chapter of his  favorites from all around the world.

Scott Mickelson, Chef de Cuisine of Paragon, Foxwoods’ most prestigious restaurant, has a new way to look at the New England favorite, the lobster roll.  Order it at Paragon or here’s how you can make it at home.

INGREDIENTS

Lobster Roll

  • 1 lb. fine julienne green cabbage
  • 4 oz. fine julienne celery
  • 2 oz.  fine julienne carrot
  • 2 oz. fine julienne shiitake
  • 1 TBSP salad oil
  • 1 TBSP minced garlic
  • 1 tsp minced ginger
  • Salt & pepper to taste
  • 1 TBSP sesame oil
  • 2 TBSP corn starch
  • ½ tsp sugar
  • 10 deshelled lobster tails (5 – 6 oz.)
  • 2 TBSP salad oil
  • 2 oz. chopped ginger
  • 1 TBSP corn starch
  • 2 TBSP chopped shallot

Dipping Sauce

  • 2 oz. minced garlic
  • ¼ red bell pepper
  • 10 oz. sugar
  • 4 oz. fish sauce
  • 1.5 oz. sambal oleck
  • 6 oz. lime juice

Preparation

Vegetables

  • Boil all vegetables together until tender.  Drain, cool and press dry.
  • Heat oil with seasonings and add vegetables and sauté.  Add cornstarch to soak up any excess oil.
  • Let cool.

Lobster Meat

  • Chop lobster meat into 1/4 – ½ inch pieces
  • Heat oil in pan and add in ginger allowing it to “perfume.”
  • Add lobster and gently toss in ginger oil. Season slightly with salt and pepper and dust with cornstarch to soak up any excess oil.
  • Let cool.

Rolls

  • Combine vegetables and lobster meat until evenly mixed. For each roll use 3-4 oz of mixture, placing in the center of a springroll wrapper.
  • Moisten wrapper edges with water to make the edges stick as you wrap them.
  • Deep fry at 375 degrees until crispy.
  • Allow to cool and enjoy!

Dipping Sauce

  • Combine all ingredients except lime juice and bring to a boil.
  • Simmer for 20 minutes.
  • Remove from heat, add lime juice and let cool.

By Chef Scott Mickelson

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