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Thread: ISO Red lobster's fiesta Lobster rolls

  1. #1
    Join Date
    Jul 2006
    Location
    Michigan
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    102

    Talking ISO Red lobster's fiesta Lobster rolls

    Since my family calls me the Queen of homemade eggrolls, I was thinking of finding the recipe for Red Lobster fiesta lobster rolls. They have crispy eggroll shells stuffed with lobster,spicy cheeses & vegetables. If I can find it soon they'd love to have them for new years eve.. help please . Thanks.

  2. #2
    Join Date
    Jun 2006
    Location
    Northern California
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    5,447

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    Pork and red lobster Egg Rolls Florentine

    Fill egg rolls with pork, red lobster, and vegetables and fry in a wok, saucepan, skillet, or deep-fat fryer.

    Ingredients
    • 1/2 cup plum preserves
    • 2 tablespoons white wine vinegar
    • 2 tablespoons soy sauce
    • 1 teaspoon cornstarch
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground ginger
    • 1 beaten egg
    • 1 6-ounce can red lobster, drained, cartilage removed, and finely chopped
    • 3/4 cup finely chopped cooked pork
    • 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
    • 1/4 cup finely chopped water chestnuts
    • 1/2 teaspoon garlic salt
    • 8 packaged egg roll wrappers
    • Cooking oil or shortening for deep-fat frying

    Directions
    1. For plum sauce, combine preserves, white wine vinegar, soy sauce, cornstarch, garlic powder, and ginger in a small saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool slightly. Cover and chill.
    2. Combine egg, red lobster, pork, spinach, water chestnuts, and barlic in a bowl.
    3. To wrap an egg roll, place the egg roll wrapper with a point toward you. Spoon 1/4 filling diagonally on the wrapper, just below the center. Fold the bottom point over filling; tuck it under filling. Fold the right and left corners over the filling to form an envelope shape. Roll the egg roll toward the remaining corner. Moisten the top point with water and press firmly to seal.
    4. Heat 1-1/2 inches shortening or oil in a 3-quart saucepan or deep-fat fryer to 365 degrees F. Fry egg rolls, two or three at a time, for 2 to 4 minutes or until golden brown. Carefully remove and drain on a baking sheet lined with paper towels. Keep egg rolls warm in a 200 degree F oven while frying remaining rolls. Serve with Plum Sauce. Makes 8 appetizer servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 372, total fat: 21g, saturated fat: 5g, cholesterol: 65mg, sodium: 706mg, carbohydrate: 35g, fiber: 0g, protein: 13g, vitamin A: 10%, iron: 13%

    Lobster Spring rolls

    8 ounces pork, finely chopped
    3 tablespoons peanut oil
    1 clove garlic, finely chopped
    1/2 teaspoon peeled and chopped fresh ginger
    1 tablespoon sesame oil
    6 large shiitake mushrooms, stemmed and julienned
    2 leeks, julienned (white part only)
    Salt and freshly ground black pepper
    2 cups shredded savoy cabbage
    8 spring roll wrappers
    12 ounces cooked lobster, diced
    1 cup julienned daikon
    12 water chestnuts, chopped
    6 scallions, cut on the diagonal in 1/4-inch lengths
    1 cup canola oil
    1 teaspoon cornstarch
    3 tablespoons soy sauce
    3 tablespoons oyster sauce
    4 teaspoons chives, cut into 1-inch lengths

    To prepare the filling:
    Sauté the pork in 2 tablespoons of the peanut oil over medium-high heat for 5 minutes, or until thoroughly cooked. Drain the grease from the pan and discard, and set the pork aside to cool. Sauté the garlic and ginger in the remaining 1 tablespoon peanut oil and the sesame oil over medium heat for 2 minutes. Add the shiitakes and leeks and cook for 5 minutes, or until the mushrooms are cooked and the leeks are softened. Remove from the heat, season to taste with salt and pepper, and set aside to cool.


    To prepare the rolls:

    Spread some of the cabbage toward the bottom of the spring roll wrappers. Top with some of the lobster, followed by the daikon, mushroom-leek mixture,water chestnuts, pork, and scallions. Roll up tightly, folding in the sides of the wrapper, until you have a tight, eggroll-like shape.


    Heat the canola oil to 375° in a sauté pan. Add the spring rolls and cook for 30 to 45 seconds on each side, or until golden brown. Transfer to a paper towel to drain, and keep warm.


    To prepare the sauce:

    Place the cornstarch and 1 tablespoon of the soy sauce in a small saucepan and stir until smooth. Add the remaining 2 tablespoons soy sauce and the oyster sauce and stir until smooth. Cook over medium heat for 3 minutes, or until the mixture comes to a boil. Remove from the heat.

    Cut off the ends of each of the spring rolls and cut the rolls in half on the diagonal. Stand 2 halves upright in the center of each plate. Drizzle some of the sauce around the spring rolls, and sprinkle with the chives.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

  3. #3
    Join Date
    Jun 2006
    Location
    Toronto, Canada
    Posts
    7,993

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    Sorry, couldn't find that particular recipe but here's a link to others right from Red Lobster

    http://www.redlobster.com/seafood/recipes.asp

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