Lobster Spring Rolls With Lime Ginger Vinaigrette

1 each Fresh lobster, about 1-1/2 lbs. cooked
1 head Butter lettuce
1 ea. Small carrot
1/2 ea. Hothouse cucumber
20 ea. Basil leaves
20 ea. Cilantro sprigs
40 ea. Garlic Chives
20 ea. Mint leaves
1/4 cup Toasted peanuts, chopped coarsely

15 Pcs. Rice wrappers
1/4 cup Rice wine vinegar

1 ea. Egg yolk
1 tsp. Water
1 cup Peanut oil
1/2 cup Cilantro, basil and mint leaves, loosely packed
2 Tbs. Rice wine vinegar
1 ea. Juice of lime
1 Tbs. Minced fresh ginger
to taste Salt and pepper

-prepare the vinaigrette
Place the egg yolk and water into the work bowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.

-prepare the rolls
Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.

Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry. Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.

Heat a 5 qt. pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll. Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.