Recipe

Lobster And Avocado Summer Roll With Mango Coulis Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 5 months ago Asian fusion dish which is really simple to make. Just be sure you get the freshest possible ingredients. Prep:40m Servings:12	Ironchef
	fusion lobster mango avocado vietnamese asian coulis

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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

For the Lobster:

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.

For the Coulis:

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.

For the Summer Rolls:

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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Comments

trackwidow 1 year, 10 months ago said:
This sounds fantastic!

iatik 1 year, 1 month ago said:
Delicious. It's also really great with fresh fennel instead of hearts of palm. The fennel adds crunch and that lovely fennel-y layer along with changing the direction of the mango flavors.

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