Prepare pot of boiling water. Cook the lobster until just cooked through, about 3 minutes for every 2 oz. of lobster. Remove from boiling water and immediately shock in iced water to stop the cooking. Remove from shells, dry well, and reserve.
For the Coulis:
In a food processor or blender, combine all ingredients except for the salt. Blend until smooth. Season to taste with salt and serve immediately or refrigerate. Add more lime juice to taste if desired. This can keep for up to 1 week in the fridge.
For the Summer Rolls:
Moisten Rice Paper until soft. Layer the mizuna, avocado, enoki mushroom, hearts of palm, lobster, and seaweed salad on the rice paper. Season with salt and pepper and sprinkle with mint. Tightly roll each summer roll, and slice into two pieces. Serve with the mango coulis.