Hot California Rolls with Kona Lobster Mousse
From the 2002 KLO dinner — Hawaiian Luau
Hot California Rolls with Kona Lobster Mousse
Ingredients in boldface have separate recipes, which follow the main recipe.
- Soy Mustard
- Lobster Mousse
- 2 Tbsp Aioli
- 1 Tbsp Chili Pepper Aioli
- 2 oz Dungeness crabmeat (about 1/2 cup)
- 1 tsp cayenne
- 1 tsp fresh lemon juice
- 1/2 cup fresh corn kernels (from 1 ear corn)
- 1/2 avocado, diced
- 3 sheets nori (8″ square)
- Tarragon Vinaigrette
- 4 Tbsp salmon caviar
- 4 Tbsp wasabi tobiko
- mixed salad greens
Prepare Soy Mustard, Lobster Mousse, Aioli, and Chili Pepper Aioli.
In a mixing bowl, combine the crabmeat, plain aioli, cayenne, lemon juice, corn, and avocado.
Cut one nori sheet in half lengthwise and place on a work surface. Spread the crab mixture in a line across the long side and roll up. Place a full nori sheet on a work surface. Spread with an even layer of the mousse. Place the crab roll on top of the mousse and roll up. Repeat with process with the remaining half and full nor sheets. Wrap both rolls in plastic wrap and chill in the refrigerator for 15 minutes to firm the mixture and facilitate handling.
Preheat the oven to 350 F.
Slice each roll in 6 pieces. Place a pearl-size amount of the Chili Pepper Aioli at the top of each slice. Transfer the slices to a lightly oiled non-stick baking sheet and bake for 8 to 10 minutes, or until the mousse is cooked through.
To serve, arrange 3 slices of the rolls on each plate and drizzle with the soy mustard. Pour the vinaigrette around each plate. Garnish with the salmon caviar, wasabi tobiko, and salad greens. Yields 4 servings.
Soy Mustard
- 1-1/2 Tbsp mustard powder
- 1-1/2 Tbsp warm water
- 1 Tbsp soy sauce
In a bowl, mix the mustard powder with water to form a smooth paste. Stir in the soy sauce and set aside.
Lobster Mousse
- 1 tsp butter
- 1 shallot, minced
- 4 fresh uncooked lobster tails (about 4 oz each), shelled & chopped
- 1 egg white
- salt, to taste
- 1-1/4 cups heavy cream
Melt the butter in a small saucepan over medium heat. Add the shallot and sweat for 45 seconds, or until translucent. Let cool and transfer to a food processor. Add the lobster, egg white & salt; puree until smooth. With the machine running, slowly add the cream in a steady stream until fully incorporated; do not overmix. Refrigerate until needed.
Aioli
- 1 tsp Dijon mustard
- 1 tsp minced garlic
- 1 egg + 1 yolk
- 1 Tbsp fresh lemon juice
- 1 cup olive oil
- salt & ground black pepper
In a blender, combine the mustard, garlic, egg, egg yolk, & lemon juice; puree. With the machine running, slowly add the olive oil until incorporated. If the mixture becomes too thick, thin with a little water. Season with salt & pepper. Keep refrigerated. Makes 1-1/2 cups.
Chili Pepper Aioli
- 1/4 cup Aioli
- 1/8 tsp cayenne, or to taste
In a bowl, thoroughly combine the Aioli and cayenne. Keep refrigerated. Makes 1/4 cup.
Tarragon Vinaigrette
- 1 egg
- 1 Tbsp Dijon mustard
- 1/4 cup + 2 Tbsp tarragon vinegar
- 2 tsp minced garlic
- 2 tsp minced shallots
- 2 cups olive oil
- salt
- up to 1/4 cup water
- 1/4 cup tobiko
In a blender combine the egg, mustard, vinegar, garlic, and shallots; puree. With the machine running add the olive oil and blend until incorporated. Season with salt.
If the mixture becomes too stiff, add the water, a little at a time, until the desired consistency is reached. The vinaigrette should be pourable. Yields 4 servings.