Lobster And Avocado Summer Roll With Mango Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Asian fusion dish which is really simple to make. Just be sure you get the freshest possible ingredients. Ingredients:
for the summer rolls |
8 oz. avocado, sliced |
2 lb. lobster tail, poached and cut into 1/4 medallions |
4 oz. mizuna or similar type peppery salad green |
2 tbsp. fresh mint, chopped |
6 oz. prepared japanese seaweed salad (goma wakame) |
4 oz. hearts of palm, cut into 1/4 julienne |
2 oz. enoki mushroom |
12 ea. vietnamese rice paper wrappers |
kosher salt and fresh cracked pepper to taste |
for the mango coulis |
1 c. fresh ripe mango, chopped |
2 tbsp. mirin or simple syrup |
2 tbsp. fresh lime juice |
1/2 c. olive oil |
kosher salt to taste |
Directions:
1. For the Lobster:
2. Prepare pot of boiling water. Cook the lobster until just cooked through, about 3 minutes for every 2 oz. of lobster. Remove from boiling water and immediately shock in iced water to stop the cooking. Remove from shells, dry well, and reserve.
3. For the Coulis:
4. In a food processor or blender, combine all ingredients except for the salt. Blend until smooth. Season to taste with salt and serve immediately or refrigerate. Add more lime juice to taste if desired. This can keep for up to 1 week in the fridge.
5. For the Summer Rolls:
6. Moisten Rice Paper until soft. Layer the mizuna, avocado, enoki mushroom, hearts of palm, lobster, and seaweed salad on the rice paper. Season with salt and pepper and sprinkle with mint. Tightly roll each summer roll, and slice into two pieces. Serve with the mango coulis.
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