Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces

Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces Recipes Recipe

Yield:

Makes 4 Servings

Recipe from

Mahatma and Carolina Rice

Ingredients

SPICY SAUCE:
2 ripe guavas, peeled and quartered
4 ounces cranapple juice
1/4 cup sugar
1 tablespoon Asian red chili sauce
WASABI CREAM SAUCE:
3 tablespoons wasabi paste or powder
3 tablespoons sour cream
3 tablespoons heavy cream
LOBSTER FRIED RICE:
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

Preparation

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.

March 2010
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