Sticky Rice & Nori Stuffed Lobster Tail

Yield:  4-6 servings



 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  1Tbsp (15 ml)
 Granulated Sugar  1Tbsp (15 ml)
 Pickled Shallots (recipe to follow)  1Tbsp (15 ml)
 Thinly Sliced Roasted Red Pepper  1Tbsp (15 ml)
 Finely Chopped Tarragon  1Tbsp (15 ml)
 Cracked Black Pepper  to taste
 Pickled Shallots  
 Shallots, cliced thinly  2
 Red Wine Vinegar  ½ cup (125 ml)
 Granulated Sugar  ¼ cup (60 ml)
 Whole Grain Mustard Seeds  1 tsp (5 ml)
 Baby Bok Choy, leaves pulled off and blanched  6 whole
 Roasted Red Pepper, sliced thinly  1/4 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  2 tsp (10 ml)
 Whole Grain Mustard Seeds  1 tsp (5 ml)
 Garlic, minced  1 clove
 Salt  to taste
 Black Pepper  to taste

Method for 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.

Method for Pickled Shallots

  • Combine all ingredients into a saucepan and simmer for 5 to 8 minutes.
  • Cool and reserve in refrigerator.

Method for 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.

Method for 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

Sticky Rice & Nori Stuffed Lobster Tail