Mango-Mint Lobster Rolls

Ingredients

• 1 lobster tail, thawed if frozen (about 12 oz.)
• 1 firm-ripe mango
• 1 piece English cucumber, rinsed
• 1/4 cup slivered red onion
• 1/3 cup fresh mint leaves, rinsed and drained
• 12 rounds edible rice paper sheets
• 3 cups mixed salad greens, rinsed and crisped

Directions

1. 1

   In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add lobster; when boil resumes, reduce heat and simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.

2. 2

   Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.

3. 3

   Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks.

4. 4

   Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.

5. 5

   With scissors, snip underside of lobster shell free from back shell and lift off.

6. 6

   Pull out lobster tail; discard shell. If vein is present, pull out and discard.

7. 7

   Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.

8. 8

   Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter.

9. 9

   Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.

10. 10

    Working quickly, spoon about 1/12 of the filling down the center of each wrapper, leaving 1 inch of the wrapper bare at both ends.

11. 11

    Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.

12. 12

    Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it.

13. 13

    Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water. Set each roll, seam down, on a platter and cover airtight with plastic wrap.

14. 14

    Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).