BRAISED BOSTON LOBSTER WITH PEARL RICE AND CRISPY RICE TOPPINGS

INGREDIENTS

600g Boston Lobster

200g pearl rice

20g edamame

10g shitake mushrooms

3g chopped coriander

3g dice celery

2g minced garlic

2g minced shallots Corn starch

SEASONING

400g lobster broth

20g oyster sauce

1 tbsp soy sauce

Pinch of pepper powder

CRISPY RICE

10g rice

Vegetable oil

To make crispy rice, rinse the rice and steam it with a moderate amount of water. Pre-heat oven to 90°C. Stir some oil into the rice and spread it out onto a baking tray. Bake in the oven for 5–6 hours. When the rice is fully dehydrated, heat up some oil in a pan and deep fry the rice till golden in colour. Set aside.

For the pearl rice, rinse and steam it at a rice/water ratio of 1:1.

Cut the lobster into smaller bite-sized pieces, and dice the shitake mushrooms.

Heat up the wok and add a moderate amount of oil. Coat the lobster with corn starch and deep fry until it turns red in colour. Strain the excess oil and set it aside for later.

In the wok, stir-fry the minced shallots and garlic until fragrant. Add in lobster broth and lobster, and braise for 8 minutes. Add pearl rice, remaining ingredients and seasoning, then braise until the broth is fully absorbed by the ingredients.

Plate and sprinkle crispy rice on top to serve.

“I use Boston lobster for this dish as it’s a more premium ingredient. The meat is also fleshier, sweeter and more flavourful.”