Black Lychee Tea Smoked Lobster and Mango

• 2 each lobsters blanched and shocked in ice water, as rare as possible
• 2 cups rice
• 2 cups brown sugar
• 2 cups herbal tea black lychee
• 2 each mangos ripe, peeled and sliced
• 1/2 cup jicama cut into sticks
• 1/2 cup mint leaves julliened
• 1/2 cup basil julliened
• 1 cup mung beans blanched and shocked in ice water
• 18 cup fish sauce
• 8 sheets rice-paper wrappers
• 1 each mangos peeled
• 1 teaspoon chilli sambal
• 1 each lime juice from one lime
• 1/2 cup vegetable oil
• 1 x salt and black pepper to taste

1. Preheat deep hotel pan until very hot.
2. Add rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top.
3. Quickly seal with aluminum foil.
4. When smoker starts to smoke, smoke lobster for 10 minutes over low heat or until cooked through.
5. Cool lobster then slice tails into long strips.
6. Combine jicama, mint, basil, bean thread and toss with fish sauce.
7. Soak rice paper in warm water and place some of the mixture on the softened paper.
8. Inlay smoked lobster strips and mango slices.
9. Roll and let stand 10 minutes.
10. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture.
11. For sauce: Blend all together.
12. Should have a puree consistency.

lobsters blanched, rice, brown sugar, herbal tea black, mangos, jicama, mint, basil, beans blanched, fish sauce, rice, chilli sambal, lime juice from, vegetable oil, salt

Taken from recipeland.com/recipe/v/black-lychee-tea-smoked-lobster-8034 (may not work)