Maine Lobster Recipe
squash, crispy rice cake, sea buckthorn, vadouvan curry
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Ingredients
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Lobster
Squash Puree
Crispy Rice Cake
Sea Buckthorn Sauce
Vadouvan Curry
Method
Preparing the Lobster
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until the shells turn bright red and the meat is opaque. Remove the tails and chill in ice water.
- 2
Prepare Garlic Butter
In a small saucepan, melt the butter over medium heat. Add minced garlic, lemon juice, salt, and black pepper. Cook for 2-3 minutes until fragrant.
- 3
Making the Squash Puree
- 4
Prepare the Squash
Peel, seed, and chop the butternut squash into cubes.
- 5
Cook the Squash
In a pot, combine the squash, vegetable broth, olive oil, salt, and ground cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender.
- 6
Blend the Puree
Transfer the cooked squash to a blender and puree until smooth. Adjust seasoning if needed.
Making the Crispy Rice Cake
- 7
Prepare the Rice Mixture
In a bowl, combine cooked sushi rice, rice flour, and salt. Mix well until it forms a sticky dough.
- 8
Fry the Rice Cakes
Heat vegetable oil in a frying pan over medium heat. Form small patties from the rice mixture and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Making the Sea Buckthorn Sauce
- 9
Combine Ingredients
In a small bowl, mix sea buckthorn puree, honey, and apple cider vinegar until well combined.
Making the Vadouvan Curry
- 10
Cook the Curry
In a saucepan, combine vadouvan curry powder and coconut milk. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.