David Burke's Lobster-Mango Rolls with Soy-Ginger Vinaigrette

"The rolls have to be assembled at the last minute to keep the filing from getting mushy. You could also make the rolls with leftover shrimp, crab, chicken, or pork. The vinaigrette makes quite a bit extra and is a very tasty seasoning for grilled fish, poultry, or pork." David Burke

• 1/2 cup diced seedless cucumber
• 1/2 cup peeled, seeded, and diced tomato
• 1/2 cup diced mango
• Soy-Ginger Vinaigrette
• 1/2 large seedless cucumber, peeled and julienned
• 1 medium tomato, peeled, cored, seeded, and julienned
• 1 medium mango, peeled, seeded, and julienned
• 8 sheets rice paper
• 4 cups mesclun
• 4 fresh cilantro leaves
• 4 fresh basil leaves
• 1 cup julienned or diced, cooked lobster meat
• 2 sprigs cilantro

Soy-Ginger Vinaigrette

• 1 cup soy sauce
• 1 cup sherry wine vinegar
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced shallots
• 2 cups light olive oil

METHOD

Combine diced cucumber, tomato, and mango in a small mixing bowl. Add enough Soy-Ginger Vinaigrette to just moisten. Set aside.

Combine julienned cucumber, tomato, and mango in a small mixing bowl and set aside.

Fill a large shallow bowl with warm water and lay out 2 clean kitchen towels.

Working with 2 sheets of rice paper at a time, soak paper in the warm water for about 1 minute, or until soft. Place 1 sheet on one towel and the other on top of first sheet, with edges slightly overlapping. Use remaining towel to absorb excess water and force edges together. Mound about 1 up mesclun into center of rice paper. Add 2 leaves each of cilantro and basil. Top with a spoonful of lobster and a spoonful of julienned cucumber, tomato, and mango mixture. Roll rice paper up and around filling, pulling slightly to make a tight roll once you have rolled it about halfway. Continue rolling to make a tight cigar like roll. Continue until you have 4 rolls. Cut each roll into thirds and place two rolls on each of two plates. Spoon diced vegetable/fruit mixture over rolls, and garnish with a sprig of cilantro. Drizzle some vinaigrette around plate and serve immediately.

VINAIGRETTE: Combine soy, vinegar, ginger and shallots. Slowly whisk in olive oil until well emulsified. Store at room temperature until ready to serve. It may be made up to 24 hours in advance. Whisk to re-emulsify before using.

Serves: 2

this recipe from www.inmamaskithchen.com

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Reprinted with permission from David Burke's New American Classics ©Dilcon, Ltd. Published by Alfred A. Knopf click for review

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