INGREDIENTS:
(1 servings)
1 Maine Lobster Tail, 2- to -3 oz
2 Rice paper pieces
2 oz mayonnaise
1 oz smelt roe
1 Avocado, sliced
1 Mango, sliced
1 Tomato, diced
1 Red onion, diced
Ponzu sauce, as needed
Sriracha, as needed
Micro greens, as needed
DIRECTIONS:
1. Cook Maine lobster tail in simmering water at about 170 degree F for about 3-5 minutes.
2. Soak the rice paper in cold water for about 30 seconds, then reserve. In a small bowl, combine the mayonnaise and smelt roe and still gently to mix.
3. Remove the Maine lobster meat from the shell, either leave whole or chop. Mix the Maine lobster wiht the smelt mayonnaise. Bake for about 2 minutes in a 300 degree F to 350 degree F oven until the mayonnaise glazes on top, about 2 minutes.
4. Lay the rice paper sheets on a work surface. Divide the Maine lobster between the sheets. Top with avocado, mango, diced tomatoes and diced onion. Roll tightly; then cut the roll into 4 pieces, leaving 2 sections slightly bigger than the other 2.
5. In a small bowl, mix together the ponzu sauce and sriracha and reserve for dipping sauce. Garnish with micro-greens and serve with the dipping sauce.
Notes:
Sriracha is a bottled hot red chile sauce from thailand that is readily available in asian markets. Ponzu, a japanese citrus-based sauce, can be housemade or purchased prepared.
Recipe courtesy of Plate/plateonline.com
