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Lobster & Rice Paper Rolls with Fennel and Oranges

Episode 8, Season 2 of Healthy Gourmet.


  • 3 spiny lobster tails

  • 1/3 cup Pernod

  • 3 oranges, peeled and segmented

  • extra virgin olive oil

  • 1 fennel bulb, shaved on a mandolin

  • 1 cup shiitake mushrooms, sliced

  • 1 cup salsify, grated

  • 8 rice paper sheets

  • healthy salt and black pepper, to taste


  • 1.

    Preheat oven to 400 degrees Fahrenheit.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Replace the seasoned lobster meat back into the removed shell and place on a baking sheet.

  • 5.

    Bake for 30 minutes.

  • 6.

    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.

  • 7.

    Remove tails from the oven and allow to cool completely.

  • 8.

    Remove tail meat from the shells and cut into chunks.

  • 9.

    Place rice paper sheets in a dish of warm water one at a time to soften.

  • 10.

    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.

  • 11.

    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.


Calories: 72 cal
Fat: 1.5 g
Sodium: 115 mg
Carbohydrates: 11.1 g
Fiber: 2.6 g
Protein: 4.7 g

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