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