Best 3 Mango Mint Lobster Rolls Recipes

FRESH MANGO-LOBSTER SPRING ROLLS

Steps:

• Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

LOBSTER AND MANGO SUMMER ROLLS

Steps:

• In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

MANGO-MINT LOBSTER ROLLS

Steps:

• In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add lobster; when boil resumes, reduce heat and simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.
• Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.
• Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks.
• Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.
• With scissors, snip underside of lobster shell free from back shell and lift off.
• Pull out lobster tail; discard shell. If vein is present, pull out and discard.
• Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.
• Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter.
• Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.
• 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.
• Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.
• Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it.
• Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water. Set each roll, seam down, on a platter and cover airtight with plastic wrap.
• Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).