Yield: 4 servings
|2 \N||Maine lobsters, blanched and|
|\N \N||Shocked in ice water, as|
|\N \N||Rare as possible|
|2 cups||White rice|
|2 cups||Brown sugar|
|2 cups||Black, loose, Lychee tea|
|2 eaches||Ripe mango, peeled and|
|½ cup||Jicama batons|
|½ cup||Mint chiffonade|
|½ cup||Basil chiffonade|
|1 cup||Mung bean threads blanched|
|\N \N||And shocked in ice water|
|⅛ cup||3 crab fish sauce|
|8 \N||Sheets rice paper|
Preheat deep hotel pan until very hot. Add rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top. Quickly seal with aluminum foil. When smoker starts to smoke, smoke lobster for 10 minutes over low heat or until cooked through.
Cool lobster then slice tails into long strips.
Combine jicama, mint, basil, bean thread and toss with fish sauce.
Soak rice paper in warm water and place some of the mixture on the softened paper. Inlay smoked lobster strips and mango slices. Roll and let stand 10 minutes. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture.
CHEF DU JOUR MING TSAI SHOW #DJ9308