Black Lychee Tea Smoked Lobster And Mango

Recipe Ingredients

2		Maine lobsters - blanched and
		Shocked in
		Ice water - as rare as possible
2 cups	320g / 11oz	White rice
2 cups	320g / 11oz	Brown sugar
2 cups	474ml	Black lychee tea
2		Ripe mango - peeled and sliced
1/2 cup	118ml	Jicama batons
1/2 cup	118ml	Mint chiffonade
1/2 cup	118ml	Basil chiffonade
1 cup	160g / 5.6oz	Mung bean threads blanched and shocked in
		Ice water 1/8 cup 3
		Crab fish sauce
8		Rice paper

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.

Take pan outside if possible when removing foil. This will produce smoke.

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 1 peeled mango 1 teaspoon sambal 1 juice of lime 1/2 cup neutral oil Salt and pepper to taste Blend all together. Should have a puree consistency.

Source:
Chef du Jour

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