Cooking a fresh lobster ensures great taste. If you are short on time, many fish markets will cook it for you.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2010
MethodDipping Sauce: In small bowl, stir together chili sauce, vinegar, water and fish sauce; set aside.
Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobster; bring to rolling boil. Grasp back of lobster and plunge headfirst into water; cook until bright red and small leg comes away easily when twisted and pulled, about 10 minutes. Let cool. Remove meat; cut into small pieces.
In bowl, combine lobster, mint, red pepper, cucumber, mango, peanuts, lime juice, fish sauce, oil and jalapeño pepper.
Fill shallow pan with lukewarm water; soak rice paper wrappers, 1 at a time, until pliable, 30 to 60 seconds. Transfer to tea towel; pat dry.
Place 4 tsp (20 mL) lobster mixture and 1 tbsp (15 mL) lettuce at bottom of each wrapper. Folding sides over filling, tightly roll up. (Make-ahead: Place on plastic wrap–lined plate and cover with damp towel; overwrap with plastic wrap and refrigerate for up to 4 hours.) Cut in half. Serve with sauce.
Nutritional facts Per piece: about
- Sodium 102 mg
- Protein 2 g
- Calories 28.0
- Total fat 1 g
- Potassium 40 mg
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 8.0