UBS In Person Wellness x Cooking Class: Thai Lobster Avocado Lettuce Wraps

UBS Special Events

*Class is In Person* Join our wellness cooking class in honor of June's superfood, Leafy Greens, & creative with herbs and spring lettuces.

UBS Cooking School

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Thai Lobster Lettuce Wraps, Avocado and Leafy GreensBrian GwinnerServes 4 Lobster1 ½ lbs cooked and chilled lobster meatNeutral high heat cooking oil, i.e. canola, grapeseed, etc.Kosher salt &amp; fresh cracked pepper1 tablespoon minced garlic1 tablespoon minced ginger1 tablespoon fish sauce1 tablespoon soy sauce2 tablespoons sweet chile sauce1 teaspoon tamarind2 tsp fresh squeezed lime juice Leafy Green Slaw⅓ cup shredded Tuscan kale *also called lacinato kale*⅓ cup shredded collard greens⅓ cup shredded spinach⅓ cup nonfat Greek yogurt2 tablespoons creme fraiche1 tablespoon sweet chile sauce1 tablespoon fresh squeezed lime juice1 teaspoon lime zest1 tablespoon chopped cilantro1 tablespoon chopped scallions Assembly16 large leaves butter lettuce⅓ cup roasted chopped cashews½ cup diced avocado 1. Lobster: Place a large skillet on the stove and turn the heat to medium. Add 3 tablespoons of high heat oil and when shimmering, add garlic and ginger. Cook until aromatic and soft, about 1 minute. Turn the heat down low, add fish sauce, soy, 2 tbsp sweet chile sauce, tamarind, and 2 tsp lime juice. Stir and add lobster meat. When the lobster is warm, turn the stove off.2. Slaw: In a large mixing bowl, add yogurt, creme fraiche, 1 tbsp sweet chile sauce, 1 tbsp lime juice, lime zest, cilantro, and scallions. Stir to combine. Add kale, collard greens, and spinach, fold to coat with dressing. Season with ½ teaspoon of kosher salt, mix and set aside.3. Assembly: Lay out butter lettuce and add an even portion of leafy green slaw on each butter lettuce cup. Evenly spoon the warmed lobster meat over the slaw, garnish with avocado and sprinkle cashews. Enjoy!

UBS In Person Wellness x Cooking Class: Thai Lobster Avocado Lettuce Wraps

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UBS In Person Wellness x Cooking Class: Thai Lobster Avocado Lettuce Wraps

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