- 1 spiny or rock lobster tail (about 12 oz.), thawed if frozen
- 1 firm-ripe mango (about 1 lb.)
- 1 piece English cucumber (5 in. long, 6 oz.), rinsed
- 1/4 cup slivered red onion
- 1/3 cup fresh mint leaves, rinsed and drained
- 12 rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.)
- 3 cups salad mix (about 3 oz.), rinsed and crisped
- Mint-lime dipping sauce
- calories 293
- caloriesfromfat 2 %
- protein 14 g
- fat 0.5 g
- satfat 0.1 g
- carbohydrate 59 g
- fiber 3.2 g
- sodium 184 mg
- cholesterol 32 mg
How to Make It
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 touch, about 5 minutes; drain again.
Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks. Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.
With scissors, snip underside of lobster shell free from back shell and lift off. Pull out lobster tail; discard shell. If vein is present, pull out and discard. Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.
Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter. Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.
Working quickly, spoon about 1/12 of the filling down the center of each wrapper, leaving 1 inch of the wrapper bare at both ends. Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.
Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it. Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water. Set each roll, seam down, on a platter and cover airtight with plastic wrap.
Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).
If making rolls up to 3 hours ahead, chill. Uncover rolls and cut each in half diagonally; if desired, stand rolls upright, cut ends up. Dip into mint-lime sauce to eat.