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Home > Our Recipes > Lobster Stuffing Fried Rice

Lobster Stuffing Fried Rice

Recipe by chef Eric Chong Find the chef on his Instagram account: @wok_lobster

4
10'

Ingredients

LOBSTER GLAZE

  • 2 Tbsp gochujang (30 ml)

  • ½ tsp gochugaru (3 g)

  • 2 Tbsp Maille Honey Dijon Mustard (30 ml)

  • 1 tsp light soy sauce (5 ml)

  • ½ tsp Sriracha (2.5 ml)

  • 1 tsp sesame oil (5 ml)

  • 1 tsp brown sugar (5 ml)

  • 1 clove garlic, minced

LOBSTER FRIED RICE STUFFING

  • 1 (2lbs) live lobster

  • 2 cups leftover cooked rice (400 g)

  • 2 Tbsp diced Maille Gherkins (28 g)

  • 2 Tbsp Maille Old Style Mustard (30 ml)

  • 2 Tbsp chinese preserved olive leaf (lam choy)(30 ml)

  • 1 tsp freshly ground black pepper (6 g)

  • 1 piece lap cheung (Chinese cured sausage), diced

  • 2 cloves garlic, minced

  • 1 shallot, julienned

  • 4 pcs bok choy, julienned

  • 1 pc carrot, finely diced (brunoise style)

  • ¼ cup peas & corn (30 ml)

  • 2 Tbsp unsalted butter (30 ml)

  • 1 bunch scallions, sliced for garnish

Instructions

  1. Make the lobster glaze, by combining all ingredients into a pot and simmer on low heat for 5 minutes, once the glaze bubbles, remove from heat and reserve.

  2. Cook the lobster by separating the tail and claws with the knuckles intact. B

  3. ring a pot of water up to a boil and remove from the heat, add the tail and claws to the water and remove the tail after 4 minutes, smaller claw after 6 minutes, crusher after 8 minutes and place them in an ice bath.

  4. Remove the lobster meat from the shell, reserve the tail whole, dice the knuckles & claw meat and reserve for the stuffing.

  5. Remove the insides of the lobster carcass and reserve the shell as well as the tail shell.

  6. Add the unsalted butter to a non-stick pan or wok on high heat.

  7. Once the butter has melted, add the diced Lap Cheung and cook until rendered/ crispy (approximately 2 minutes).

  8. Add the carrot, shallot & garlic, continue stir-frying for 2 minutes until the garlic has browned.

  9. Add the rice, preserved olive leaf & bok choy and continue stir-frying for 3 minutes.

  10. Add the remaining ingredients & lobster claw/ knuckle meat and stir-fry for 2 minutes.

  11. Brush the inside of the lobster shell as well as the lobster tail with the glaze

  12. Fill the shell with the fried rice and top with the glaze lobster tail, set aside until you are ready to serve!

  13. When ready to serve, bake at 375˚F for 4 minutes, garnish with sliced scallions.