Instructions: 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.

Mango Puree: Blend all together. Should have a puree consistency.

Pea Sprout Salad: Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of salad and drizzle with mango pure.

This recipe yields 4 portions.

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