Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces

Lobster Fried Jasmine Rice with Spicy Cranberry and Wasabi Sauces
Photo by www.myrecipes.com

Ingredients

  • 2 (About 1 1/2 lb ea) lobsters, steamed
  • WASABI CREAM SAUCE:
  • SPICY SAUCE:
  • 1 tablespoon Asian red chili sauce
  • 1 whole egg
  • 3 tablespoons sour cream
  • salt and pepper, to taste
  • + 13 more ingredients
    • ¼ cup green onion, sliced thin
    • 3 tablespoons heavy cream
    • LOBSTER FRIED RICE:
    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 3 tablespoons wasabi paste or powder
    • 2 cups Mahatma or Carolina Jasmine Rice, cooked, cooled
    • 2 ripe guavas, peeled and quartered
    • ¼ cup sugar
    • ½ cup bean sprouts
    • 4 ounces cranapple juice
    • ¼ cup frozen green peas, thawed
    • 1 teaspoon garlic, chopped

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 w...

View full recipe at My Recipes

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