Lobster Lettuce Wraps

1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 lbs lobster meat
1/2 cup purchased Asian spicy peanut sauce
1 tbsp soy sauce, plus additional soy sauce for dipping
1 tbsp hoisin sauce, plus additional for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs
12 large butter lettuce leaves
Optional: Sciracha chili sauce for dipping
Optional: Thinly sliced red peppers for garnishing

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and onion and sauté until beginning to brown, about 3 minutes. Add lobster meat and sauté until warmed, about 5 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

Transfer lobster mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon lobster mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce, hoisin and Sriracha mixture (to taste and consistency) alongside wraps for dipping.

Courtesy Bon Appétit, August 2002

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