Shelled Lobster Purses with Leeks, Mango and Avocado


2 live clearwater lobsters
4 cups leeks, finely chopped
2 cloves garlic, minced
1 –1/2 cups olives
½ tsp. salt
¼ cup basil, thinly sliced
1 lb. spinach leaves
4 whole chives
4 8-inch round sheets of rice paper
1 mango, peeled, pitted and thinly sliced
1 avocado, peeled, pitted and thinly sliced
½ cup White wine
¼ cup Butter
4 whole chives
¼ tsp. black pepper


1. In a large pot of boiling salted water, cook lobsters for 10 minutes. Cool. Split the lobsters in half with a sharp knife. Remove tail meat and save. Break the arms free of the body. With a sharp knife, cut into the claw and twist the knife to break the shell. Twist the lower claw to remove cartilage, snap and pull.

2. Remove the claw meat and chop. Leave the tail meat whole.

3. Assemble the purses: In a heavy pan over medium heat, melt the butter and sautte the leeks for 10 minutes or until soft. Add the garlic and cook for another three minutes. Add the wine, increase the heat to high and reduce until almost no liquid remains. Add salt and pepper to taste. Stir in basil and set aside to cool.

4. Bring a pan of water to a simmer. Add spinach leaves and blanch for 10 seconds. Remove with slotted spoon; immediately plunge in ice water. Squeeze out excess water.

5. Place a circle of the rice paper on the lower half of a towel and fold the top half over the rice paper, enclosing it. Press down gently and let rest for two minutes. Unfold the towel and transfer the paper to a work surface.

6. Place three spinach leaves in the center of each circle, overlapping slightly. Place 2 tbs of the leek mixture into the center. Place 1 lobster tail and one claw on top of the mixture. Lift the sides of the rice paper and gather together at the top. Tie tops with the chive strips.

7. Preheat oven to 400 F. Brush a pan with butter. Place the lobster purses in the pan.

8. Bake the purses for 8 to 10 minutes or until golden brown.

9. Place 4 slices each of avocado and mango on individual plates and place the purse on top. Serve hot.