Saffron Lobster Stuffed Cucumber Roulade with Black Pepper, Lemon Aioli and Flying Fish Roe
By: Steve Richards
Ingredients
- 1 seedless cucumber
- Meat from 1 ¼ pound Maine lobster
- ½ cup of mayonnaise
- 8 saffron threads
- Pinch of cracked black pepper
- 1 tablespoon of flying fish roe
- Juice from 1 lemon
- Salt and pepper to taste
Directions
- In a medium stainless mixing bowl combine all but 3 tablespoons of mayonnaise and saffron, whisk until saffron is incorporated and mayo is yellow
- Add chopped lobster and mix well
- Season to taste
- On a mandolin slice cucumber very, thin length wise and lay the cucumber ribbons out on work surface
- Roll the lobster salad into each ribbon and place the stuffed cucumbers onto a plate
- In a small stainless mixing bowl combine lemon juice, black pepper and 3 tablespoon of mayonnaise, mix well and set aside
- Top each cucumber roulade with a dollop of the aioli and garnish with flying fish roe
- Serve chilled
