Mango-Mint Lobster Rolls

Mango-Mint Lobster Rolls
Photo by James Carrier

Ingredients

  • Mint-lime dipping sauce
  • ¼ cup slivered red onion
  • 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.)
  • Mint-lime dipping sauce
  • 1/3 cup fresh mint leaves, rinsed and drained
  • 1/3 cup fresh mint leaves, rinsed and drained
  • + 9 more ingredients
    • 1 piece English cucumber (5 in. long, 6 oz.), rinsed
    • ¼ cup slivered red onion
    • 1 spiny or rock lobster tail (about 12 oz.), thawed if frozen
    • 3 cups salad mix (about 3 oz.), rinsed and crisped
    • 1 firm-ripe mango (about 1 lb.)
    • 1 firm-ripe mango (about 1 lb.)
    • 1 spiny or rock lobster tail (about 12 oz.), thawed if frozen
    • 3 cups salad mix (about 3 oz.), rinsed and crisped
    • 12 rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.)

1. 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 to...

View full recipe at My Recipes

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