Recipe - Black Lychee Tea Smoked Lobster And Mango Summer Rolls

2 Maine lobsters; blanched and
; shocked in ice
; water, as rare as
; possible
2 cup White rice
2 cup Brown sugar
2 cup Black; loose, Lychee tea
2 Ripe mango; peeled and
cut or sliced up
One half cup Jicama batons
One half cup Mint chiffonade
One half cup Basil chiffonade
1 cup Mung bean threads blanched
and shocked in
; ice water
1/8 Cup; ¥
3 Crab fish sauce
8 Sheets rice paper

MANGO PUREE
1 Peeled mango
1 teaspoon Sambal
1 Juice of lime
One half cup Neutral oil
Salt and pepper to taste

PEA SPROUT SALAD
One half pound Fresh pea sprouts
3 tablespoon Rice wine vinegar
2 tablespoon Thin soy sauce
1 tablespoon Sugar
1 ds Sesame seed oil

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 pure 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.

Yield: 4 portions

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9308 MING TSAI

Converted by MM_Buster v2.0l.