Sticky Rice & Nori Stuffed Lobster Tail

sticky-rice-and-nori-stuffed-lobster-tail

Ingredients

Stuffed Tail
Raw Lobster Tail Meat, butterflied
4 (3 oz, 85 g)
Nori
4 sheets
Water
½ cup (125 ml)
Sushi Rice (rinsed under water until water runs clear)
½ cup (125 ml)
Rice Vinegar
1 tbsp (15 ml)
Granulated Sugar
1 tbsp (15 ml)
Pickled Shallots (recipe to follow)
1 tbsp (15 ml)
Thinly Sliced Roasted Red Pepper
1 tbsp (15 ml)
Finely Chopped Tarragon
1 tbsp (15 ml)
Cracked Black Pepper
to taste
Pickled Shallots
Baby Bok Choy, leaves pulled off and blanched
6 whole
Red Wine Vinegar
½ cup (125 ml)
Granulated Sugar
¼ cup (60 ml)
Whole Grain Mustard Seeds
1 tsp (5 ml)
Salad
Baby Bok Choy, leaves pulled off and blanched
6 whole
Roasted Red Pepper, sliced thinly
¼ whole
Rice Vinegar
1 tbsp (15 ml)
Seasoned Soy Sauce
1 tbsp (15 ml)
Honey
1 tbsp (15 ml)
Pickled Shallots
1 tbsp (15 ml)
Minced Shallots
1 tbsp (15 ml)
Whole Grain Mustard Seeds
1 tbsp (15 ml)
Garlic, minced
1 clove
Salt
to taste
Black Pepper
to taste

Instructions

Roll
  • Combine rice, water, vinegar and sugar in a saucepot.
  • Cover top with tight lid or plastic wrap and cook at a low temperature until grains
  • are tender but not over-cooked- approximately 20 minutes.
  • Pour out onto a baking sheet to cool, sprinkle tarragon over warm rice.
  • Place a thin layer of rice on nori sheet, then pickled shallots, pepper, and tarragon in a thin line.
  • Gently roll contents into a tight roll, ensuring the contents remain in the centre of the rice roll.
  • Season lobster tail with salt and pepper and roll tail around prepared rice roll tightly.
  • Wrap tail tightly in plastic wrap and poach at 160° F (70° C) until desired texture is reached, approximately 7 to 10 minutes.
  • Allow roll to cool completely before slicing and serving.
Pickled Shallots
  • Combine all ingredients into a saucepan and simmer for 5 to 8 minutes.
  • Cool and reserve in refrigerator.
Base Salad
  • Reserve 3 blanched bokchoy leaves per plate.
  • Slice blanched bokchoy leaves thinly on the bias and combine with remaining ingredients and reserve in the refrigerator until ready to serve.
Serving
  • Place 3 bokchoy leaves down on plate then the prepared salad.
  • Place 1 whole sliced tail on the plate per person.
  • Serve immediately.

Recipe courtesy of Gourmet Chef Packers

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