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Lobster Recipes
Appetizers
Maine Lobster Trap Sushi
(serves 2)
3 cups rice vinegar
1 cup sugar
2 tablespoons salt
4 ounces fresh ginger root, peeled, sliced paper thin,
peels reserved
3 inches European cucumber, halved lengthwise and thinly
sliced
1 large carrot, julienned
2-4 drops red food coloring
1 cup short grain white rice
2 inch square kombu (dried seaweed)
2 teaspoons sake
1½ tablespoons wasabi powder
as necessary water
1 each fresh scallion
1 each 1¼ lb. lobster
2 sheets nori (sushi wrapper)
½ cup soy sauce
1 teaspoon sesame oil
1st Day: Add sugar and salt to rice vinegar and bring to a
boil until dissolved, then remove and cool 1½ cups of
vinegar mix, maintain remainder hot. Individually place
ginger, cucumber, and carrots in three separate
non-metallic containers. Cover the carrots and ginger with
hot vinegar mix. Cover the cucumber with ¾ cup of the
cooled vinegar mix, reserving ¾ cup for use in the sauce.
Stir red food color into ginger until bright pink color is
obtained. Cover containers and refrigerate overnight.
Using a large wire mesh strainer, wash rice and kombu
together under cold running water. Place rice and kombu in
a container and cover with cold water, cover and
refrigerate overnight. Mix sake into wasabi powder with
water as necessary until a thick paste is obtained, placed
in covered container and refrigerate overnight.
2nd Day: Bring large pot of water to boil. Trim off ends
of scallion so length is same as width of nori sheet,
reserve green end trimmings for later use in sauce.
Briefly blanch scallion in boiling water and set aside.
Cook lobster in boiling water, remove, cool in ice water,
and break down into tail, knuckle, and whole claw meat.
Drain and rinse soaked rice and kombu, place in rice
cooker with 1¼ cups cold water and cook until done. Remove
into large container and stir in 3 tablespoons reserved
rice vinegar mixture, folding constantly to cool rice
without breaking down individual grains of rice. Prepare
sauce by combining soy sauce, ginger peelings, sesame oil,
and remaining rice vinegar mix. Bring to a boil, strain,
cool, adjust to taste with water and reserve.
Assembly: Assemble sushi roll by placing one sheet of nori
on plastic wrapped bamboo sushi mat. Cover first two
thirds of nori with ¼ inch thickness of vinegared rice
using wet fingers to spread rice about, center blanched
scallion lengthwise across center of rice. Top scallion
with thin strips of pickled ginger and carrots. Cut
lobster tail meat into narrow pieces lengthwise and lay
along scallion, include knuckle meat as necessary to
provide coverage along entire length of scallion (width of
nori). Dampen exposed Nori and carefully roll sushi using
fingers to tuck ingredients into nori and thumbs to roll
mat and nori. Roll sushi tightly without tearing nori.
Portion roll by trimming off each end of roll to square up
ends, then cutting the roll in half with one straight cut
across. Cut each half piece in half again with a diagonal
cut to obtain four pieces with an angled end and a flat
end. Assemble sushi cake by cutting sixteen ¼ inch wide
strips from remaining nori sheet. Place 2 sets of strips
on flat surface in a 5 by 3 strip square weave pattern in
approximate size of each lobster claw with ends of strips
extended. Place a lobster claw on top of one set of nori
strips with length of claw across 5 strips of nori and
claw width across the 3 strips. Form a rectangular cake of
rice the same size as the lobster claw and 1/2 inch thick.
Place rice cake on top of claw then wet and wrap extended
ends of nori strips around rice to form a neat package.
Turn package over so lobster claw is on top to represent a
lobsters' claw caught in a lobster trap. Repeat with
second claw.
Plating: Fill a small ramekin half full with prepared
sauce and add a ½ teaspoon of chopped reserved scallion
trimmings. Place on plate. Place slices of pickled
cucumber in a circular pattern on plate and top center
with a small bunch of folded slices of pink pickled
ginger. Center a small dab of wasabi paste on ginger.
Place 2 pieces of sushi roll and 1 sushi cake on plate to
complete. Repeat for second portion.
Chef Tony Christopher, Windows on the Water
Bronze Medal Winner
1998 Great Taste of Maine
Lobster Governor's Tasting
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com