Best 5 Mango Mint Lobster Rolls Recipes

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Prepare to tantalize your taste buds with a culinary journey that combines the vibrant flavors of mango and mint with the succulent delight of lobster in a delectable sandwich creation. Indulge in the art of crafting the perfect mango mint lobster roll, a harmonious blend of sweet, savory, and refreshing elements that will transport you to a coastal paradise with every bite. Discover the secrets of selecting the freshest lobster, preparing it to perfection, and creating a delightful mango mint sauce that will elevate your sandwich to a gourmet masterpiece.

Here are our top 5 tried and tested recipes!

FRESH MANGO-LOBSTER SPRING ROLLS



Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 rolls

Number Of Ingredients 10

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

Steps:

  • Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
  • Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
  • Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
  • Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA



Grilled Lobster with Lime Butter and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 2 servings

Number Of Ingredients 14

4 tablespoons softened butter
1 un-waxed lime, zested
Salt and freshly ground black pepper
1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
Mango Salsa, recipe follows
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
  • In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
  • Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
  • To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
  • In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

LOBSTER AND MANGO SUMMER ROLLS



Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

Steps:

  • In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

CRAB, MANGO, AND MINT NORI ROLLS



Crab, Mango, and Mint Nori Rolls image

Categories     Fruit     Herb     Shellfish     Appetizer     No-Cook     Cocktail Party     Picnic     Lunch     Tropical Fruit     Mango     Mint     Seafood     Crab     Summer     Healthy     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 8

1/2 firm-ripe mango
1 pound jumbo lump crab meat
2 tablespoons fresh lime juice
1 tablespoon packed light brown sugar
2 tablespoons wasabi powder* or wasabi paste*
ten 8 x 7 1/2-inch sheets toasted nori*
1 cup packed fresh mint leaves
*available at Asian markets and some specialty foods shops and supermarkets

Steps:

  • Cut skin from mango and cut flesh into julienne strips. Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
  • Cut nori sheets in half lengthwise. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.) Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you. Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll). Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces. Make more rolls in same manner. Nori rolls may be made 3 hours ahead and chilled, covered.

MANGO-MINT LOBSTER ROLLS



Mango-Mint Lobster Rolls image

Make and share this Mango-Mint Lobster Rolls recipe from Food.com.

Provided by dicentra

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.
  • Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.
  • Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks.
  • Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.
  • With scissors, snip underside of lobster shell free from back shell and lift off.
  • Pull out lobster tail; discard shell. If vein is present, pull out and discard.
  • Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.
  • 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.
  • Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.
  • 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.
  • Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.
  • Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it.
  • 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.
  • Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).

Nutrition Facts : Calories 39.3, Fat 0.2, Sodium 2, Carbohydrate 10.1, Fiber 1.2, Sugar 8.1, Protein 0.4

Tips:

  • To ensure the best flavor, use fresh, ripe mangoes. Look for mangoes that are slightly soft to the touch and have a deep yellow or orange color.
  • If you don't have fresh mint, you can use dried mint. However, fresh mint will give the lobster rolls a more vibrant flavor.
  • Be careful not to overcook the lobster. Lobster is best when it is cooked just until it is opaque and tender.
  • If you are using frozen lobster, be sure to thaw it completely before cooking.
  • Serve the lobster rolls immediately after they are assembled. This will prevent the bread from getting soggy.

Conclusion:

Mango mint lobster rolls are a delicious and refreshing summer meal. They are perfect for a light lunch or dinner, and they are also great for parties and potlucks. With their sweet and savory flavor, lobster rolls are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy lobster, give mango mint lobster rolls a try. You won't be disappointed!

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