ironchef
Executive Chef
Lobster and Avocado Summer Roll with Mango Coulis
Yield: 12 rolls/24 pieces
Ingredients:
For the Summer Rolls:
8 oz. Avocado, sliced
1 lb. Lobster Tail, poached and cut into 1/4" medallions
3 oz. Mizuna or similar type peppery salad green
2 tsp. Fresh Mint, chopped
6 oz. Ocean Salad
4 oz. Hearts of Palm, cut into 1/4" julienne
2 oz. Enoki Mushroom
12 ea . Rice Paper
Kosher Salt and Fresh Cracked Pepper to taste
For the Mango Coulis:
1 c. Fresh Ripe Mango, chopped
2 Tbsp. Mirin or Simple Syrup
2 Tbsp. Fresh Lime Juice
1/2 c. Olive Oil
Kosher Salt to taste
Method:
For the Coulis:
In a food processor or blender, combine all ingredients except for the salt. Blend until smooth. Season to taste with salt and serve immediately or refrigerate. This can keep for up to 1 week in the fridge.
For the Summer Rolls:
Moisten Rice Paper until soft. Layer the mizuna, avocado, enoki mushroom, hearts of palm, lobster, and ocean salad on the rice paper. Season with salt and pepper and sprinkle with mint. Tightly roll each summer roll, and slice into two pieces on a bias.
Yield: 12 rolls/24 pieces
Ingredients:
For the Summer Rolls:
8 oz. Avocado, sliced
1 lb. Lobster Tail, poached and cut into 1/4" medallions
3 oz. Mizuna or similar type peppery salad green
2 tsp. Fresh Mint, chopped
6 oz. Ocean Salad
4 oz. Hearts of Palm, cut into 1/4" julienne
2 oz. Enoki Mushroom
12 ea . Rice Paper
Kosher Salt and Fresh Cracked Pepper to taste
For the Mango Coulis:
1 c. Fresh Ripe Mango, chopped
2 Tbsp. Mirin or Simple Syrup
2 Tbsp. Fresh Lime Juice
1/2 c. Olive Oil
Kosher Salt to taste
Method:
For the Coulis:
In a food processor or blender, combine all ingredients except for the salt. Blend until smooth. Season to taste with salt and serve immediately or refrigerate. This can keep for up to 1 week in the fridge.
For the Summer Rolls:
Moisten Rice Paper until soft. Layer the mizuna, avocado, enoki mushroom, hearts of palm, lobster, and ocean salad on the rice paper. Season with salt and pepper and sprinkle with mint. Tightly roll each summer roll, and slice into two pieces on a bias.
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