Black Lychee Tea Smoked Lobster and Mango

Ingredients

Amount		Ingredient	Preparation
2	each	lobsters	blanched, shocked
2	cups	rice
2	cups	brown sugar
2	cups	black tea
2	each	mango	peeled, sliced
1/2	cup	jicama
1/2	cup	chiffonade	mint
1/2	cup	chiffonade	basil
1	cup	mung beans	threads

Directions

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.