We’re in the DelmarvaLife Kitchen with Chef Andrew Fares from Fins Ale House & Raw Bar in Berlin.
On the menu today – Summer Lobster Wontons (recipe below.) We’ll also hear how coming out and enjoying a great meal, can help protect Delmarva’s beautiful waterways. It’s all thanks to “Dine & Donate” benefiting the Assateague Coastal Trust.
Summer Lobster Wontons
- 10 egg roll wrappers
- 1 qt Vegetable oil
Bring oil to 350° in a medium sized pot
Cut egg roll wraps in half on a diagonal bias
Drop 3-4 egg roll pieces in oil
After 2 minutes, flip egg roll pieces and fry for another 2 minutes until golden brown.
Lobster salad
- 1 pound cooked lobster meat cut into bite sized chunks
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- ¼ cup finely chopped celery
- 1 teaspoon of finely minced cilantro
- 2 teaspoons green tops from a scallion, minced fine
- Salt or Old Bay to taste
Mix all ingredients and serve.
Guacamole
- 3 avocados, ripe
- 1/2 small onion, finely diced
- 1 Roma tomato, diced
- 3 tbsp, fresh cilantro, chopped
- 1 jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 lime, juiced
- salt to taste, around a teaspoon
Mix all ingredients and serve.
Chopped Pineapple
- Half a pineapple, finely chopped
- Sweet chili sauce 2 cup
Assembly: Take wontons and spread guacamole on each piece. Top with pineapple and lobster salad. Drizzle sweet chili sauce and serve.
