Tuna Lobster Roll with Curry Granite

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Ingredients
  • 6 ounces sushi quality tuna, thinly sliced
  • Flesh from 2 cooked lobsters, chopped
  • 2 sprigs cilantro
  • 2 tablespoons diced tomatoes
  • 2 tablespoons roasted and chopped mushrooms
  • 1 tablespoon sour cream
  • 2 limes, juiced
  • 2 sprigs mint, chopped
  • 1/2 teaspoon wasabi
  • Soy Vinaigrette:
  • 1/2 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 2 limes, juiced
  • 2 tablespoons soy sauce
  • Curry Granite:
  • 2 tablespoons red curry paste
  • 1 piece lemon grass
  • 1 -inch piece ginger
  • 2 squeezed limes
  • 2 cups chicken stock
  • 2 cups apple juice
  • 2 cups coconut milk
  • 1 tablespoon olive oil
Directions

Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.

Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.

Soy Vinaigrette:

Whisk all ingredients together in a small bowl.

Curry Granite:

In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.

Strain into a roasting pan and freeze.

When frozen, scrape granite with a fork to form ice crystals. Serve.


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