*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Maine lobsters, blanched and
                         Shocked in
                         Ice water, as rare as
    2       c            White rice
    2       c            Brown sugar
    2       c            Black Lychee tea
    2                    Ripe mango, peeled and
      1/2   c            Jicama batons
      1/2   c            Mint chiffonade
      1/2   c            Basil chiffonade
    1       c            Mung bean threads blanched
                         And shocked in
                         Ice water  1/8 cup 3
                         Crab fish sauce
    8                    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
   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.
   1 peeled mango 1 teaspoon sambal 1 juice of lime
       1/2    cup neutral oil Salt and pepper to taste
   Blend all together. Should have a puree consistency.
   Recipe By     : Chef du Jour
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:31:26 Pst
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