Ingredients Jump to Instructions ↓

  1. 2 Maine lobsters - blanched, shocked in Ice water, as rare as possible

  2. 2 cups 320g / 11oz White rice

  3. 2 cups 320g / 11oz Brown sugar

  4. 2 cups 474ml Black, loose, Lychee tea 2 Ripe mangos - peeled, sliced

  5. 1/2 cup 118ml Jicama batons

  6. 1/2 cup 118ml Mint chiffonade

  7. 1/2 cup 118ml Basil chiffonade

  8. 1 cup 160g / 5.6oz Mung bean threads - blanched, and Shocked in ice water

  9. 1/8 cup 29ml Three Crab fish sauce

  10. 8 Rice paper Mango Puree

  11. 1 Mango - peeled

  12. 1 teaspoon 5ml Sambal Juice of

  13. 1 lime

  14. 1/2 cup 118ml Neutral oil Salt - to taste Freshly-ground black pepper - to taste Pea Sprout Salad

  15. 1/2 lb 227g / 8oz Fresh pea sprouts

  16. 3 tablespoons 45ml Rice wine vinegar

  17. 2 tablespoons 30ml Thin soy sauce

  18. 1 tablespoon 15ml Sugar

  19. 1 Sesame seed oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat deep hotel pan until very hot. Add rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top. Quickly seal with aluminum foil. When smoker starts to smoke, smoke lobster for 10 minutes over low heat or until cooked through. Cool lobster then slice tails into long strips. Combine jicama, mint, basil, bean thread and toss with fish sauce. Soak rice paper in warm water and place some of the mixture on the softened paper. Inlay smoked lobster strips and mango slices. Roll and let stand 10 minutes. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture. Mango Puree: Blend all together. Should have a puree consistency. Pea Sprout Salad: Combine all and toss with pea spouts. Slice rolls in half on the bias. Plate 2 rolls per plate in front of salad and drizzle with mango pure. This recipe yields 4 portions.


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