Lobster Fried Rice with Lemon Butter Cream Sauce
Lobster Fried Rice with Lemon Butter Cream Sauce
Ingredients
For the Fried Rice
- 4 cups cooked white rice, chilled, day-old preferred
- 2 tablespoons olive oil, plus more for scrambling eggs
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup Chinese sausage, diced
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Very Noicee seasoning, or other all-purpose seasoning
- 1/2 teaspoon MSG, optional
- 2 tablespoons butter
- 1/2 cup scallions, chopped, plus more for garnish
- 1/2 cup cooked lobster claws, meat picked and roughly chopped
- 3 large eggs
- 1/4 teaspoon salt, as needed
For the Lemon Butter Cream Sauce
- 1/2 cup unsalted butter
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Very Noicee all-purpose seasoning, or other all-purpose seasoning
- 1/4 teaspoon white pepper
- 2 tablespoons fresh lemon juice
For the Deep-Fried Lobster Tails
- 4 lobster tails, 5-6 ounce each
- 2 tablespoons yellow mustard
- 1 tablespoon Very Noicee all-purpose seasoning, or other all-purpose seasoning
- 1 1/2 cups seasoned flour, all-purpose flour seasoned with salt, pepper, garlic powder, and paprika
- 4 cups frying oil, such as vegetable or canola oil
For Garnish
- 1/4 cup microgreens
Instructions
- 1
Begin by preparing all your vegetables and eggs. Dice the onion, carrots, and Chinese sausage. Chop the scallions. In a wok or large frying pan, add a small amount of olive oil (about 1 teaspoon) and heat over medium-high heat. Whisk the eggs and pour into the hot pan. Scramble until just cooked through, then remove and set aside.
⏱️ 10 min
- 2
In the same wok, add 1 tablespoon of olive oil. Add the diced Chinese sausage, carrots, and onions. Sauté over medium-high heat for 5-7 minutes, or until the vegetables have softened and the sausage is lightly browned. Add 1/4 teaspoon of salt and the minced garlic, and continue to sauté for 1 minute until fragrant.
⏱️ 8 min
- 3
Add the chilled cooked white rice to the wok. Drizzle with 1 tablespoon of olive oil, 3 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Sprinkle with 1 tablespoon of Very Noicee seasoning and 1/2 teaspoon of MSG (if using). Add the pats of butter and chopped scallions. Stir vigorously, breaking up any clumps of rice, until all ingredients are well combined and the rice is heated through, about 5-7 minutes.
⏱️ 7 min
- 4
Gently fold in the cooked lobster claw meat and the previously scrambled eggs. Mix until just combined, being careful not to break up the lobster too much. Remove the fried rice from the heat and set aside.
⏱️ 3 min
- 5
For the Lemon Butter Cream Sauce: In a separate small saucepan, melt 1/2 cup of unsalted butter over low heat. Add 1 tablespoon of minced garlic and sauté gently for 1-2 minutes, being careful not to brown or burn the garlic.
⏱️ 3 min
- 6
Increase the heat to medium. Add 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute until slightly reduced. Pour in 1 cup of heavy cream. Season with 1 teaspoon of Very Noicee all-purpose seasoning and 1/4 teaspoon of white pepper. Stir continuously until the sauce begins to simmer and thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 7
Remove the sauce from the heat and stir in 2 tablespoons of fresh lemon juice. Taste and adjust seasoning if necessary. Keep warm.
⏱️ 2 min
- 8
For the Deep-Fried Lobster Tails: Prepare the lobster tails by splitting them in half lengthwise through the top of the shell, but not all the way through the bottom. Gently pull the lobster meat out of the shell, leaving it attached at the tail end, and rest it on top of the shell to create a butterflied presentation.
⏱️ 5 min
- 9
Lightly brush each lobster tail with yellow mustard. Generously season the lobster meat with 1 tablespoon of Very Noicee all-purpose seasoning. Dredge each seasoned lobster tail in the seasoned flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 5 min
- 10
In a deep pot or Dutch oven, heat 4 cups of frying oil to 350°F. Carefully place the flour-coated lobster tails into the hot oil. Deep-fry for approximately 3 minutes, or until the lobster meat is opaque and the coating is golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary. Remove the fried lobster tails with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min•🌡️ 350
- 11
To plate, create a generous mound of the lobster fried rice on each serving plate. Arrange 1-2 deep-fried lobster tails on top of the fried rice. Generously drizzle the warm lemon butter cream sauce over the lobster tails and fried rice. Garnish with fresh chopped scallions and microgreens. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lobster Fried Rice with Lemon Butter Cream Sauce
For the Fried Rice
- 4 cups cooked white rice, chilled, day-old preferred
- 2 tablespoons olive oil, plus more for scrambling eggs
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup Chinese sausage, diced
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Very Noicee seasoning, or other all-purpose seasoning
- 1/2 teaspoon MSG, optional
- 2 tablespoons butter
- 1/2 cup scallions, chopped, plus more for garnish
- 1/2 cup cooked lobster claws, meat picked and roughly chopped
- 3 large eggs
- 1/4 teaspoon salt, as needed
For the Lemon Butter Cream Sauce
- 1/2 cup unsalted butter
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Very Noicee all-purpose seasoning, or other all-purpose seasoning
- 1/4 teaspoon white pepper
- 2 tablespoons fresh lemon juice
For the Deep-Fried Lobster Tails
- 4 lobster tails, 5-6 ounce each
- 2 tablespoons yellow mustard
- 1 tablespoon Very Noicee all-purpose seasoning, or other all-purpose seasoning
- 1 1/2 cups seasoned flour, all-purpose flour seasoned with salt, pepper, garlic powder, and paprika
- 4 cups frying oil, such as vegetable or canola oil
For Garnish
- 1/4 cup microgreens
Instructions
- 1
Begin by preparing all your vegetables and eggs. Dice the onion, carrots, and Chinese sausage. Chop the scallions. In a wok or large frying pan, add a small amount of olive oil (about 1 teaspoon) and heat over medium-high heat. Whisk the eggs and pour into the hot pan. Scramble until just cooked through, then remove and set aside.
⏱️ 10 min - 2
In the same wok, add 1 tablespoon of olive oil. Add the diced Chinese sausage, carrots, and onions. Sauté over medium-high heat for 5-7 minutes, or until the vegetables have softened and the sausage is lightly browned. Add 1/4 teaspoon of salt and the minced garlic, and continue to sauté for 1 minute until fragrant.
⏱️ 8 min - 3
Add the chilled cooked white rice to the wok. Drizzle with 1 tablespoon of olive oil, 3 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Sprinkle with 1 tablespoon of Very Noicee seasoning and 1/2 teaspoon of MSG (if using). Add the pats of butter and chopped scallions. Stir vigorously, breaking up any clumps of rice, until all ingredients are well combined and the rice is heated through, about 5-7 minutes.
⏱️ 7 min - 4
Gently fold in the cooked lobster claw meat and the previously scrambled eggs. Mix until just combined, being careful not to break up the lobster too much. Remove the fried rice from the heat and set aside.
⏱️ 3 min - 5
For the Lemon Butter Cream Sauce: In a separate small saucepan, melt 1/2 cup of unsalted butter over low heat. Add 1 tablespoon of minced garlic and sauté gently for 1-2 minutes, being careful not to brown or burn the garlic.
⏱️ 3 min - 6
Increase the heat to medium. Add 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute until slightly reduced. Pour in 1 cup of heavy cream. Season with 1 teaspoon of Very Noicee all-purpose seasoning and 1/4 teaspoon of white pepper. Stir continuously until the sauce begins to simmer and thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 7
Remove the sauce from the heat and stir in 2 tablespoons of fresh lemon juice. Taste and adjust seasoning if necessary. Keep warm.
⏱️ 2 min - 8
For the Deep-Fried Lobster Tails: Prepare the lobster tails by splitting them in half lengthwise through the top of the shell, but not all the way through the bottom. Gently pull the lobster meat out of the shell, leaving it attached at the tail end, and rest it on top of the shell to create a butterflied presentation.
⏱️ 5 min - 9
Lightly brush each lobster tail with yellow mustard. Generously season the lobster meat with 1 tablespoon of Very Noicee all-purpose seasoning. Dredge each seasoned lobster tail in the seasoned flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 5 min - 10
In a deep pot or Dutch oven, heat 4 cups of frying oil to 350°F. Carefully place the flour-coated lobster tails into the hot oil. Deep-fry for approximately 3 minutes, or until the lobster meat is opaque and the coating is golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary. Remove the fried lobster tails with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min•🌡️ 350 - 11
To plate, create a generous mound of the lobster fried rice on each serving plate. Arrange 1-2 deep-fried lobster tails on top of the fried rice. Generously drizzle the warm lemon butter cream sauce over the lobster tails and fried rice. Garnish with fresh chopped scallions and microgreens. Serve immediately.
⏱️ 4 min