Recipe
Ingredients
5 lobster tails (fresh or thawed)
1-2 tbsp (for searing)
½ tsp
1/8 tsp
½ tsp
2 tbsp
1/3 cup (about 1 small onion)
3, large
4 cups, cold
2 tbsp
2-3 tbsp
2-3, sliced
Directions
Step 1: Prep the Maine Lobster
Use a spoon to separate the lobster meat from the shell.
Cut down the back of each tail with kitchen shears and pull the meat out. Slice lightly down the center to expose the vein and remove it.
Rinse the lobster meat under cold water, pat it dry, and trim any cloudy membrane if needed.
Step 2: Chop and Season the Maine Lobster
Cut the lobster meat into chunky, bite-sized pieces.
Add the pieces to a bowl and season with salt, black pepper, and garlic powder.
Toss lightly to coat.
Step 3: Pan-Sear the Maine Lobster
Heat 1–2 tablespoons butter in a skillet over medium heat until melted and foamy.
Add the lobster pieces in a single layer.
Sear 1–2 minutes per side until the meat turns white and lightly golden.
Remove from the pan and set aside (do not cook fully through here).
Step 4: Start the Fried Rice
In the same pan, add 2 tablespoons of butter.
Once melted, add the diced onion and sauté until soft and slightly golden.
Push the onions to the side of the skillet.
Add in your whisked eggs and scramble until almost set, then mix them into the onions.
Step 5: Add the Rice and Sauce
Add the cold, day-old rice to the pan.
Break up any clumps and fry for 1–2 minutes until warmed through.
Add the soy sauce and oyster sauce, stirring until the rice is evenly coated.
Step 6: Fold in the Maine Lobster
Gently fold the seared lobster pieces back into the rice.
Warm everything through without overmixing so the lobster chunks stay intact. (Season
to taste with salt and pepper if needed)
Finish with sliced green onions.
Step 7: Serve
Enjoy!
Maine lobster
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