Mango-mint Lobster Rolls Recipe

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• 1 firm-ripe mango (about 1 lb.)
• 1/4 c slivered red onion
•  Mint-lime dipping sauce
• 1/3 c fresh mint leaves, rinsed & drained
• 1 piece English cucumber (5 in. long, 6 oz.), rinsed
• 12 rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.)
• 1 spiny or rock lobster tail (about 12 oz.), thawed if frozen
• 3 c salad mix (about 3 oz.), rinsed & crisped

• Step #1 In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil.
• Step #2 Add lobster; when boil resumes, reduce heat & let simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 mins.
• Step #3 Drain lobster, then immerse in ice water until cool to touch, about 5 mins; drain again.
• Step #4 Meanwhile, cut pit & peel from mango & discard; cut fruit into small chunks.
• Step #5 Cut cucumber lengthwise into thin slices; stack slices & cut stack lengthwise to make 3/8-inch-wide sticks.
• Step #6 With scissors, snip underside of lobster shell free from back shell & lift off.
• Step #7 Pull out lobster tail; discard shell.
• Step #8 If vein is present, pull out & discard.
• Step #9 Coarsely chop meat & put into a bowl.
• Step #10 Add mango, onion, & mint; mix carefully.
• Step #11 Shape 2 rolls at a time: Immerse 1 rice paper round In a large-ish bowl of hot tap water, drain briefly, lift out, & lay on a counter.
• Step #12 Let stand until paper is soft & pliable, about 30 seconds.
• Step #13 Repeat to moisten another rice paper round & lay on counter.
• Step #14 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.
• Step #15 Lay 1/12 of the cucumber sticks parallel to the filling & mound 1/2 c salad mix on top.
• Step #16 Fold the 1-inch ends of each wrapper over filling, holding filling in place with your fingers, then, roll wrapper snugly around it.
• Step #17 Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water.
• Step #18 Set each roll, seam down, on a platter & cover airtight with plastic wrap.
• Step #19 Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).
• Step #20 If making rolls up to 3 hrs ahead, chill in the fridge.
• Step #21 Uncover rolls & cut each in half diagonally; if desired, stand rolls upright, cut ends up.
• Step #22 Dip into mint-lime sauce to eat.
• Enjoy the Mango-Mint Lobster Rolls recipe

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Salad / Salads

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• easy
• mint
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• mango
• lobster
• sweet
• cheese
• chocolate
• quick
• bread
• side
• cream
• garlic
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• lemon
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