Using scissors, cut the lobster shell on the underside of the tail on the outer edge of each side. Remove the shell, but don’t discard.
Drizzle a touch of Pernod, orange juice from the hearts of the segmented oranges, and extra virgin olive oil. Season with healthy salt and freshly ground black pepper.
Replace the seasoned lobster meat back into the removed shell and place on a baking sheet.
Bake for 30 minutes.
In a skillet over medium heat, sautee shiitake mushrooms and salsify root with extra virgin olive oil. Season with healthy salt and freshly ground black pepper if desired.
Remove tails from the oven and allow to cool completely.
Remove tail meat from the shells and cut into chunks.
Place rice paper sheets in a dish of warm water one at a time to soften.
Lay a sheet on a clean, flat surface. Place lobster pieces, orange segments, shaved fennel, shiitake mushroms, and salsify on top of the rice paper.
Fold the side of the paper closest to you over the filling. Fold in the sides and then continue rolling to form a sealed roll. Continue with the rest of the ingredients. Arrange all rolls on a platter and serve.
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Notes & Tips
Calories: 72 cal
Fat: 1.5 g
Sodium: 115 mg
Carbohydrates: 11.1 g
Fiber: 2.6 g
Protein: 4.7 g
