Sunday, December 13, 2009
Mini Lobster Rolls
A delightful, single bite hors d'oeuver for your holiday party this year, in a small crispy package. My take on the classic Chinese crab rangoon this roll can be made with your choice of either fresh cooked lobster meat or the more economical surimi lobster meat. The surimi lobster gives these rolls great flavor but adds a few carbohydrates while the lobster meat has less carbs but adds sodium, potassium and cholesterol. The choice is yours depending on your preferences and pocketbook.
Lately, the question of how to estimate how many hors d'oeuvres will be needed for a cocktail party has come up. I learned a simple formula years ago and I think it works out quite well. You can estimate one piece per guest for every ten minutes of the cocktail party. If you are estimating hors d'oeuvres to enjoy with drinks before dinner then you can figure on about one per guest for every twenty minutes of your cocktail hour.
These Mini Lobster Rolls will go quickly and will please any crowd. The recipe sounds like it makes a lot but in reality they will just disappear before your eyes. I hope you enjoy.
Mini Lobster Rolls
4 ounces cream cheese, at room temperature
2 Tbsp. heavy cream
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh ginger, grated
1/4 tsp. white pepper
1/4 cup scallions, chopped
1/4 cup water chestnuts, chopped
8 ounces fresh cooked lobster meat or surimi lobster substitute
45 wonton wrappers
canola oil for frying
Place all ingredients, except the wonton wrappers, in the bowl of a food processor and pulse until smooth and combined. Transfer mixture to a small bowl.
Place the wonton wrappers, a small bowl of water and the lobster mixture on your workstation. To make the roll, using your fingers moisten all four edges of a wonton wrapper with the water. Spread one teaspoon of the lobster mixture across the bottom of the wrapper, leaving about a 1/4" border on the bottom and both sides. Fold the left and right sides in and lightly press down on the wrapper above the filling. Make sure the top is moistened. Starting at the bottom, roll the wrapper jell-roll style all the way to the top and seal. Place on a sheet pan that has been lined with parchment or wax paper. Repeat this process to use up all of the ingredients.
Fill a large, heavy bottom dutch oven no more than halfway with canola oil. Place a thermometer on the side of the pot so that the tip does not touch the bottom so your temperature reading will be accurate. Heat oil on high to 365'. Working in small batches drop rolls into the hot oil with a spider or slotted spoon. Cook until golden brown. Remove with the spider to a cooling rack that has been set inside a paper towel lined sheet pan. Repeat this process to cook all rolls.
Nutrition Facts Using Surimi Lobster Substitute
Amount Per Serving
Total Fat 1.5 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.5 g
Cholesterol 6.2 mg
Sodium 60.3 mg
Potassium 14.1 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Protein 1.6 g
Note ~ If you prefer you can make these more substantial by by placing one scant tablespoon of lobster mixture in the center of the wonton wrapper. Fold in half by drawing two diagonal corners together forming a triangle. Press lightly to seal all edges. The nutrition facts will be changed and the total carbohydrates will be increased by one gram. By using this method you'll have a more significant hors d'oeuvre instead of a bite sized piece. This recipe will yield about 15 or so pieces.