Lobster Roll with Cabbage and Sweet Chili Dipping Sauce

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Ingredients 


Serves 4
8 Each Large Cabbage Leaves
1 Whole Lb Maine Lobster 
4 Each Kaffir Lime Leaves, extra finely chopped 
1 Tspn Ground Cumin
1/4 Tspn Kosher or Sea Salt
1/4 Tspn Freshly Ground Black Pepper
1 Oz Bacon Oil
Sweet Chili Dipping Sauce
1/2 Cup Vinegar
1/2 Tspn Sugar
1/4 Tspn Salt
2 Tspn Ground Chili Paste
1 Tspn Carrots, finely shredded
1 Tspn Jicama, finely shredded

Cooking Instructions

Place cabbage leaves in a steamer and steam for about eight minutes, or until tender and easy to roll.  Set aside.  Blanch or steam lobster for 3 minutes. Remove and place in ice water for 5 minutes. Cut off head and tail. Clean and set aside for garnish. Remove body and claw meat. Place lobster meat in a bowl and season with kaffir leaves, cumin, salt and pepper. Place lobster meat in heated bacon oil and sear for 1 minute on each side. Remove lobster meat and place on towel to drain excess oil.   Cut lobster meat lengthwise in half. Place each cabbage leaf on a cutting board. It should be flat and the size of a four-inch by three-inch sheet. You may overlap leaves to create desired shape. Cut off uneven ends to create rectangular shape. Place lobster meat in center of leaves and fold like a spring roll. Cut rolls into circular slices and place on center of plate overlapping each other. Place lobster head at one end and tail at other end for presentation. Add dipping sauce (See recipe below.)     
Sweet Chili Dipping Sauce
Heat vinegar, sugar and salt and bring to boil. Add chili paste and deduce by 1/4 . Remove and chill, Add carrots and jicama before serving.