Sunday is usually seafood night at our home as it takes minimal effort to cook a scrumptious meal.
Tonight’s catch of the day is lobster and we steamed it over a bed of rice. You can use plain white rice but I decided to bring it up a level by frying the rice with a bit of minced ginger and Chinese sausage. The sausage fat melted into the rice which gave it lots of flavour. Sinful but occasional treats for the body can do us some good.
Here’s the recipe for 3 servings:
- 1 lotus leaf. If you can’t find lotus leaf you can skip it and steam the lobster directly in a deep dish.
- 4 cups of cooked rice
- 2 Chinese sausage
- 1 tablespoon of minced ginger (I fried half of my garlic then mixed it with the rest of the raw minced garlic)
- 3 tablespoons of minced garlic
- 3 baby lobsters
- 3-4 tablespoons of diced green onion for garnish
- 2-3 tablespoons of sweet soy sauce
1. Boil a big pot of hot water and when water starts to boil, blanch the Chinese sausage and lotus leaf for 3 minutes. Take out the Chinese sausage and once cooled, slice and set aside. Pat dry the lotus leaf with a clean kitchen towel then place it into the deep dish which you will be using to steam your lobster. I used a bamboo container as it retains the taste better and simply looks authentic.
2. Wash the lobsters and cut them in halves. Set aside.
3. Heat a tablespoon of oil in a wok. Add the minced ginger and fry at medium heat for 30 seconds. Add the Chinese sausage to fry for 30 seconds. Add the rice to the wok and fry. Season with a pinch of salt. Dish up and place the rice in the lotus leaf. Set aside.
4. Place the lobster halves on the bed of rice. Evenly spread the garlic on top of the lobsters.
5. Steam on high heat for 30minutes.
6. When done, add the sweet soy sauce to the lobster and rice. Garnish with green onion. Dig in!