Lobster And Avocado Summer Roll With Mango Coulis Recipes

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LOBSTER AND MANGO SUMMER ROLLS



Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

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.

AVOCADO LOBSTER ROLLS



Avocado Lobster Rolls image

Make and share this Avocado Lobster Rolls recipe from Food.com.

Provided by jrobert943

Categories     Lobster

Time 40m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 12

6 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1/4 cup celery, finely chopped
2 tablespoons red onions, finely chopped
3/4 cup avocado, chopped into 1/2 chunks
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
2 -3 drops Tabasco sauce
white pepper
1 1/2 lbs freshly cooked lobster meat, cut in 1/2-inch cubes
frankfurter bun, lightly toasted
1/4 cup of melted butter

Steps:

  • Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
  • Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
  • Combine Onion, Celery, and Avocado.
  • Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
  • Stir in Lobster , scoop into buns and enjoy.

Nutrition Facts : Calories 202.1, Fat 12, SaturatedFat 4.6, Cholesterol 79.3, Sodium 737.6, Carbohydrate 5.5, Fiber 1.1, Sugar 1, Protein 17.9

LOBSTER AND AVOCADO SUMMER ROLL WITH MANGO COULIS



Lobster and Avocado Summer Roll with Mango Coulis image

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.

Provided by Ryan Nomura

Categories     Seafood Appetizers

Time 1h5m

Yield 6

Number Of Ingredients 14

1 cup chopped ripe mango
2 tablespoons mirin
2 tablespoons fresh lime juice
½ cup olive oil
Kosher salt to taste
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

Steps:

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

Nutrition Facts : Calories 387.6 calories, Carbohydrate 23.7 g, Cholesterol 54.5 mg, Fat 24.6 g, Fiber 4.4 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 779.6 mg, Sugar 6.4 g

LOBSTER AND AVOCADO SUMMER ROLL WITH MANGO COULIS



Lobster and Avocado Summer Roll with Mango Coulis image

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.

Provided by Ryan Nomura

Categories     Seafood Appetizers

Time 1h5m

Yield 6

Number Of Ingredients 14

1 cup chopped ripe mango
2 tablespoons mirin
2 tablespoons fresh lime juice
½ cup olive oil
Kosher salt to taste
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

Steps:

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

Nutrition Facts : Calories 387.6 calories, Carbohydrate 23.7 g, Cholesterol 54.5 mg, Fat 24.6 g, Fiber 4.4 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 779.6 mg, Sugar 6.4 g

LOBSTER, MANGO, AND AVOCADO SALAD



Lobster, Mango, and Avocado Salad image

Categories     Salad     Salad Dressing     Mango     Lobster     Avocado     Fall     Summer     Chill     Boil

Yield serves 4

Number Of Ingredients 9

Two 1 1/4- to 1 1/2-pound live spiny lobsters or Maine lobsters
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped scallion (white and pale green parts only)
1 tablespoon fresh lime juice
2 ruby-red grapefruits
2 firm but ripe avocados, halved, pitted, peeled, and diced
1 mango, peeled, pitted, and diced
4 cups mixed mesclun salad greens
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
  • Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
  • Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
  • Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

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