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Lobster Spring Rolls and Mango Dipping Sauce Paired with Brooks Pinot Gris

  Water 1 Cup (16 tbs)
  White wine 1 Cup (16 tbs)
  Bay leaves 1
  Butter 1 Pound
  Salt and pepper To Taste
  Mango 2 , peeled and chop
  Red onion 1⁄2 , chop
  Jalapeno 1 , chop
  Pineapple juice 1⁄4 Cup (4 tbs)
  Cucumber 1⁄2 , julienned
  Carrots 1 , julienned
  Red leaf lettuce head 1⁄4 , slice
  Cilantro leaves 2 Tablespoon
  Green onion 5 , slice
  Rice stick noodles 1⁄2 Pound
  Hot water 8 Cup (128 tbs)

1. In a pan, bring to a boil the water, white wine, bay leaves, butter, salt and pepper.
2. In the meantime, remove the lobster flesh from the tail.
3. Place the meat in the pot for 3-5 minutes. Remove and place in the refrigerator.
4. In a blender, add the chopped mangoes, onion, jalapeno, pineapple juice, salt and pepper, lime juice and fresh basil and pulse it. Pour into a bowl. You want this mix to be slightly chunky.
5. Finish with lime juice and fresh basil and set aside.
6. Place hot water in two separate pans. Place the rice stick noodles in one and the rice paper in the other.
7. Remove and lay down the rice paper and place some of the cucumber, carrots, red leaf lettuce, cilantro leaves, chopped lobster, rice noodles and green onion and roll into a wrap.
8. Cut into half and plate with the mango dipping sauce.

9. Serve with a glass of Pinot Gris Wine.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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Lobster Spring Rolls And Mango Dipping Sauce Paired With Brooks Pinot Gris Recipe Video