2                    Maine lobsters, blanched and
                        Shocked in
                        Ice water, as rare as
                        Possible
   2       c            White rice
   2       c            Brown sugar
   2       c            Black Lychee tea
   2                    Ripe mango, peeled and
                        Sliced
     1/2   c            Jicama batons
     1/2   c            Mint chiffonade
     1/2   c            Basil chiffonade
   1       c            Mung bean threads blanched
                        And shocked in
                        Ice water  1/8 cup 3
                        Crab fish sauce
   8                    Sheets rice paper
  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.
  MANGO PUREE
  1 peeled mango 1 teaspoon sambal 1 juice of lime
      1/2    cup neutral oil Salt and pepper to taste
  Blend all together. Should have a puree consistency.
  Recipe By     : Chef du Jour
  From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
  Oct 1996 14:31:26 Pst