Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces

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

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.