Lobster and Avocado Summer Roll with Mango Coulis

This Asian fusion recipe pairs great summertime flavors of mango and avocado together with lobster. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe.

• Preparation Time: 1 hr 5 mins
• Total Time: 1 hr 5 mins
• Calories: 388 Calories

Ingredients

• ½ cup olive oil
• 2 tablespoons fresh lime juice
• kosher salt to taste
• 2 tablespoons mirin
• 1 cup chopped ripe mango
• 12 (8 inch) Vietnamese spring roll wrappers (rice paper)
• 1 pound cooked lobster tails, sliced
• 1 (1/2 pound) avocado, sliced
• 3 ounces mizuna or similar type peppery salad green
• 2 teaspoons chopped fresh mint
• 6 ounces ocean greens, sea vegetables
• 1 cup hearts of palm, cut into 1/4-inch sticks
• 2 ounces enoki mushrooms
• Kosher salt and fresh cracked pepper to taste

Recipe Instructions

Step 1

Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.

Step 2

Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

Step 3

To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.