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Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces

Yield Makes 4 Servings


  • 2 ripe guavas, peeled and quartered
  • 4 ounces cranapple juice
  • 1/4 cup sugar
  • 1 tablespoon Asian red chili sauce
  • 3 tablespoons wasabi paste or powder
  • 3 tablespoons sour cream
  • 3 tablespoons heavy cream
  • 2 (About 1 1/2 lb ea) lobsters, steamed
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic, chopped
  • 2 cups Mahatma® or Carolina® Jasmine Rice, cooked, cooled
  • 1/2 cup bean sprouts
  • 1/4 cup frozen green peas, thawed
  • 1 whole egg
  • 1 teaspoon sesame oil
  • salt and pepper, to taste
  • 1/4 cup green onion, sliced thin

How to Make It

  1. Split lobster tails in half and remove meat; keep warm. Remove claw and knuckle meat; chop and reserve. Reserve heads and claws for garnish, if desired.

    In a blender combine spicy sauce ingredients and puree. Strain and reserve.

    In a small bowl, combine wasabi, sour cream and heavy cream. Mix well and reserve.

    Heat oil in wok over high heat. Add garlic and sauté briefly. Add rice and stir-fry, breaking up any clumps. Add bean sprouts and peas and stir-fry 2 minutes. Add sesame oil and egg and toss to coat rice. Cook 2 more minutes. Add reserved chopped lobster and season with salt and pepper to taste.

    To plate, pool a little of the sauces on a plate. Top with 1/2 lobster tail and a generous serving of fried rice. Garnish with lobster shell, if desired.