Lobster Spring Rolls With Mango Pineapple Chutney

1. 1

   In a saute pan, fill with an inch of water. Add lemons, fresh herbs and bring to a boil. Place lobster tail in pan and cover, then steam for 7-8 minutes. Remove and when cooled, remove lobster meat and set aside in fridge. Save lobster water.

2. 2

   In another saute pan, add olive oil. Heat pan, then add leeks, shallots, garlic, green onions, and peppers. Cook for 10 minutes. Add a little bit of the lobster water to deglaze. Keep adding a little bit of the water several times, and allow to cook down. Cook until mixture is dry. Cook for 20 minutes on medium heat. Put into bowl to cool. Add cooked lobster meat and crab meat. Add cheese, herbs and salt and pepper. Incorporate all together. Take a wonton wrapper and put ? tbsp of mixture on edge and roll up like a burrito. Seal edges with egg wash mixture. Place rolls in freezer for 2-3 hours or overnight. In a saute pan, heat canola oil to 365 degrees. Fry until golden brown. Drain on paper towels when coming out of the oil, then season with salt. Place on a baking sheet and finish baking in oven for 10 minutes on 375 degrees. For the chutney, put everything in a saucepan and cook for 30 minutes on medium heat until thick. Take off heat and let cool. Serve with rolls.

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