Black Lychee Tea Smoked Lobster And Mango Summer Rolls

Recipe Ingredients

2		Maine lobsters - blanched, shocked in
		Ice water, as rare as possible
2 cups	320g / 11oz	White rice
2 cups	320g / 11oz	Brown sugar
2 cups	474ml	Black, loose, Lychee tea
2		Ripe mangos - peeled, 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	29ml	Three Crab fish sauce
8		Rice paper
		Mango Puree
1		Mango - peeled
1 teaspoon	5ml	Sambal
		Juice of 1 lime
1/2 cup	118ml	Neutral oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pea Sprout Salad
1/2 lb	227g / 8oz	Fresh pea sprouts
3 tablespoons	45ml	Rice wine vinegar
2 tablespoons	30ml	Thin soy sauce
1 tablespoon	15ml	Sugar
1		Sesame seed oil

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.

Source:
CHEF DU JOUR - (Show # DJ-9308) - from the TV FOOD NETWORK

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