Recipe by Ryan Nomura
"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."
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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.
So far, I have found only dried sea vegetables, so I omitted them. Other than that, I prepared the rolls exactly as written using grilled lobster tails. I served them with a side of deli-made seaweed (fresh sea veggies are around here somewhere!) and sushi tuna salad. When I find a sea veggie source, we'll make them again. They are delicious.
* 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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