"This Asian fusion recipe combines great summertime flavors. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe." — Ryan Nomura
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For the Mango Coulis:
chopped ripe mango
fresh lime juice
Kosher salt to taste
For the Summer Rolls:
(8 inch) Vietnamese spring roll wrappers (rice paper)
cooked lobster tails, sliced
1 (1/2 pound)
mizuna or similar type peppery salad green
chopped fresh mint
ocean greens, sea vegetables
hearts of palm, cut into 1/4-inch sticks
Kosher salt and fresh cracked pepper to taste
Excellent combination of flavors! Due to availability, I subbed crab for lobster, watercress for mizuna, and oyster mushrooms for enoki. I used wakame and arame for sea veggies; hijiki and dulse would work well also. The mint was a nice touch, and the coulis whipped up nice and creamy--and so flavorful for such simple ingredients! These were surprisingly easy to put together, but I found 30 sec for soaking the rice paper was way too long; about 10 worked for me. You could also toss everything together in a salad if you don't want to use the wraps. Delicious!
This is an excellent recipe. I used shrimp instead of lobster, lobster mushrooms and I couldn't find "sea vegetables" so I omitted them altogether. The coulis is out of this world! I'm going to use this recipe again as soon as possible.
* Percent Daily Values are based on a 2,000 calorie diet.
Lobster and Avocado Summer Roll with Mango Coulis
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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