Mango-Mint Lobster Rolls

Name: Mango-Mint Lobster Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Mint-lime dipping sauce; 1 English cucumber (5 in. long, 6 oz.), rinsed; 79 milliliters fresh mint leaves, rinsed and drained; 340 grams spiny or rock lobster tail (about , thawed if frozen; 454 grams firm-ripe mango (about; 59 milliliters slivered red onion; 12 rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.); 85 grams cups salad mix (about , rinsed and crisped

One serving contains 275 calories, 11g of protein, and 2g of fat. If $3.82 per serving falls in your budget, Mango-Mint Lobster Rolls might be a tremendous gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4. If you have firm-ripe mango, rounds edible rice paper wrappers, mint leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add lobster; when boil resumes, reduce heat and simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.

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Lobster

Meat

Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.

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Water

Lobster

Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks.

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Fruit

Mango

Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.

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Cucumber

With scissors, snip underside of lobster shell free from back shell and lift off. Pull out lobster tail; discard shell. If vein is present, pull out and discard. Coarsely chop meat and put into a bowl.

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Lobster Tails

Lobster

Meat

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Kitchen Scissors

Bowl

Add mango, onion, and mint; mix gently.

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Mango

Onion

Mint

Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter.

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Spring Roll Wrappers

Roll

Water

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Bowl

Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.

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Spring Roll Wrappers

Working quickly, spoon about 1/12 of the filling down the center of each wrapper, leaving 1 inch of the wrapper bare at both ends.

Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.

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Mixed Greens

Cucumber

Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it. Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water. Set each roll, seam down, on a platter and cover airtight with plastic wrap.

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Water

Roll

Wrap

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Plastic Wrap

Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).

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Spring Roll Wrappers

Water

Equipment you will use

Bowl

If making rolls up to 3 hours ahead, chill. Uncover rolls and cut each in half diagonally; if desired, stand rolls upright, cut ends up. Dip into mint-lime sauce to eat.

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Roll

Dip

Lime

Mint

Equipment

Ingredients

Servings:

4servings

Mint-lime dipping sauce 1

English cucumber (5 in. long, 6 oz.), rinsed 79milliliters

fresh mint leaves, rinsed and drained 340grams

spiny or rock lobster tail (about , thawed if frozen 454grams

firm-ripe mango (about 59milliliters

slivered red onion 12

rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.)85grams

cups salad mix (about , rinsed and crisped

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Chablis Les Preuses Grand Cru with a 5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.