For the mint mayonnaise
: Place the mayonnaise, mint and lime
juice in a bowl and stir to incorporate. Season with salt. Cover with plastic wrap
and refrigerate until assembling the lobster rolls.
For the carrot ginger sauce: Place the carrots, ginger, 2 1/2 cups water and salt to taste in a pot. Bring to a simmer
and cook until the carrots
are tender and the liquid has reduced by half, 20 to 30 minutes.
Place the carrot mixture in a food processor
a few times to puree the carrots and ginger. Place the carrot mixture in a fine sieve over a small pot. Press all the liquid through the sieve
into the pot. Place the pot on the stove, bring up to a simmer and whisk in 1 1/2 to 2 tablespoons of the cornstarch and water mixture. Simmer until the liquid thickens and coats the back of a spoon. Remove from the heat. Whisk
in the olive oil when cool.
For the napa cabbage lobster
rolls: Place the napa cabbage leaves on a clean, dry surface. Divide the chopped lobster meat along the stem end of each cabbage leaf. Season the lobster with salt. Spoon some mint mayonnaise over the lobster. Place the celery
and green onions
along either side of the lobster. Spoon 1/2 teaspoon sambal
oelek over the filling. Place 2 segments of grapefruit
in the cabbage roll, followed by pieces of cilantro
. Proceed to roll the cabbage to form a roll. Cut the rolls in half.
Spoon some carrot ginger sauce
on a plate. Place the napa cabbage lobster rolls in the center of the plate. Garnish
with diced avocado and sesame seeds.