Maine Lobster "moco" Recipe

Bring a large pot of heavily salted water to a rolling boil. Add the lobsters headfirst and boil for 8 minutes for 1¼–1½ lb lobsters (adjust 1 minute per additional ¼ lb). Remove and immediately transfer to an ice bath to stop cooking. Reserve the cooking liquid for thinning the gravy if desired.

When cool enough to handle, twist off the tails and claws. Crack the shells and remove the meat. Reserve meat chilled; keep shells for the gravy (see Lobster Gravy). Chop the tail meat into large bites and keep claw meat whole or halved. Pat the meat dry.

In a skillet over medium heat, add olive oil and 1 tbs unsalted butter. Add minced garlic and shallot and sauté until fragrant and translucent, about 1–2 minutes. Add lobster meat, season with 1 tsp salt and 1 tsp pepper, and gently sauté just to warm and coat in garlic butter, 1–2 minutes. Finish with 1 tbs lemon juice and transfer to a warm bowl; keep warm.

Heat a medium saucepan over medium-high heat and add 3 tbs butter. When foaming, add the reserved lobster shells and brown them, stirring, for 4–5 minutes to deepen color and flavor. Add chopped carrot, celery, onion and smashed garlic and sauté 4–5 minutes until softened.

Stir in 1 tbs tomato paste and cook 1 minute. Deglaze the pan with 1 cup dry white wine, scraping browned bits; reduce by half, 2–3 minutes.

Add 3 cups fish or seafood stock, thyme and bay leaf. Bring to a gentle simmer and cook 20 minutes to extract flavor from the shells and vegetables. If the mixture is too thick, add up to 1 cup reserved lobster cooking liquid or stock.

Strain the stock through a fine-mesh sieve into a clean saucepan, pressing on solids to extract liquid. Discard solids. Return the strained liquid to medium heat.

Whisk 1.5 tbs all-purpose flour into the warm liquid to slightly thicken (or make a beurre manié with equal butter). Simmer 3–5 minutes. Stir in 1 cup heavy cream and simmer until slightly reduced and glossy, about 5 minutes. Adjust seasoning with 1 tsp salt and 1/2 tsp pepper. Keep warm.

Optional step for extra richness: finish the gravy by whisking in 1 tbs cold unsalted butter off the heat for sheen and mouthfeel.

Heat a large heavy-bottomed skillet or wok over medium-high heat. Add vegetable oil and 1 tbs butter. When hot, add 4 of the thinly sliced garlic cloves and stir until they start to turn golden, about 30–45 seconds (do not burn). Remove these garlic pieces and reserve as part of the crispy garlic chips garnish.

Add remaining oil/butter if needed and the rest of the sliced garlic; sauté briefly until aromatic but not brown, about 20–30 seconds.

Add the day-old rice, breaking up any clumps with the back of a spatula. Increase heat to high and spread rice so it contacts the pan; let it sit 30–45 seconds to develop slight crispness, then stir and repeat to toast the rice in batches for 3–4 minutes.

Season the rice with 2 tbs soy sauce, 1 tsp salt, 1 tsp sesame oil and 1 tsp dark soy sauce (if using). Toss thoroughly to coat and continue stir-frying 1–2 minutes. Taste and adjust salt/soy to preference. Stir in sliced green onions and remove from heat.

In a nonstick skillet over medium-high heat, add 1 tbs butter and a drizzle of oil. Fry eggs sunny-side up (or to desired doneness) — you want runny yolks to meld with rice and gravy. Cook 2–3 minutes until whites set but yolks remain soft. Season lightly with salt and pepper.

To make crispy garlic chips (if not already made): in a small skillet heat 2 tbs oil over medium heat. Fry the reserved thin garlic slices in batches until golden brown, 30–60 seconds. Remove with a slotted spoon to paper towels and season with a pinch of salt.

Warm the lobster gravy if needed. To serve, mound 1 1/2 cups garlic fried rice per plate. Top with chopped lobster meat (about half per serving). Place a fried egg on each portion. Spoon 1/3 to 1/2 cup warm lobster gravy around and lightly over the lobster and rice. Finish with crispy garlic chips, sliced green onions, and microgreens or cilantro.