Name: Lobster Summer Rolls
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ½ fresh green Thai chile, halved lengthwise; 1 small bundle rice vermicelli, soaked in hot water for 30 minutes, drained, and chopped; ½ cup grape seed, corn, or other neutral oil; 1 small bunch (½ ounce) fresh dill; 4 leaves red leaf lettuce; 1½ gelatin sheets soaked in cold water until softened, or 1¼ teaspoons powdered gelatin dissolved in 1 tablespoon cold water until softened; 4 sprigs fresh dill, plus more for garnish; 1 egg yolk; 2 tablespoons fresh lemon juice; 1 tablespoon elderflower syrup; Two 1-pound lobsters; 2 tablespoons fresh lime juice; 1 tablespoon sugar; 1 tablespoon salt; 2½ tablespoons Sriracha chili sauce; ½ teaspoon salt; 1½ tablespoons fresh lime juice; Four 12-inch round rice paper wrappers; ½ cup thinly sliced carrots; 1 cup trimmed bean sprouts; 2 tablespoons white vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is as indulgent as a summer roll can get. Lobster, a rich substitute for the usual shrimp, is encased with fresh herbs and vegetables and a sweet-and-sour gelée. Each Southeast Asian flavor-hot, sour, salty, and sweet-has its own distinct texture here. The combination of chewy, crunchy, soft, and smooth is amazing. While one roll per person may seem like a generous serving size, your guests will be clamoring for more.