Lobster Moco Recipe

Prepare lobster béchamel filling

Melt 2 tbs unsalted butter in a medium skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add 1 tsp garlic and cook 30 seconds until fragrant. Sprinkle 3 tbs flour over the aromatics and whisk constantly for 1 minute to cook the raw flour taste.

Gradually whisk in 3/4 cup whole milk and 1/4 cup heavy cream, a little at a time, until a smooth thick béchamel forms. Cook, stirring, until thick enough to coat the back of a spoon, about 2–3 minutes.

Stir in 1 cup chopped cooked lobster meat, 1/2 tsp Dijon mustard, 1 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool to room temperature, then refrigerate 20–30 minutes until firm enough to shape (can chill longer).

Shape and bread

Divide the chilled lobster mixture into 6 equal portions (about 2–3 tbs each) and shape into oblong croquettes or small patties. Set up a dredging station: 1/4 cup flour, 1 beaten egg, and 3/4 cup panko breadcrumbs. Dredge each croquette in flour, shake off excess, dip in beaten egg, then press into panko to fully coat. Place on a tray while you heat the oil.

Cook croquettes

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering (about 325–350°F / 160–175°C). Fry croquettes in batches, 2–3 minutes per side, turning once, until golden brown and heated through. Transfer to a wire rack or paper towel-lined plate to drain.

Heat 2 tbs butter in a large skillet or wok over medium heat until foaming. Add 2 tbs finely minced garlic and cook, stirring constantly, until golden and fragrant, about 30–45 seconds (do not burn).

Add 3 cups cooked long-grain rice (preferably day-old). Break up any clumps with the back of a spatula and toss with the garlic and butter to coat evenly. Push rice to the sides and let it briefly crisp on the bottom 1–2 minutes if desired.

Stir in 1 tbs soy sauce, 1/4 tsp kosher salt, and 2 tbs sliced green onions. Taste and adjust seasoning. Keep warm until plating.

Heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil. Crack 2 large eggs into the pan. Cook slowly until whites are set but yolks remain runny, about 2–3 minutes for sunny-side or 1–2 minutes then flip for over-easy. Season with 1/8 tsp salt and a pinch of black pepper.

Divide garlic rice between 2 plates, mounding into a shallow well in the center if you like. Place 3 lobster croquettes on top of or beside the rice per plate.

Top each plate with 1 fried egg. Garnish with lemon wedge, a drizzle or dot of Sriracha if using, and scatter chopped cilantro or parsley. Serve immediately so yolk can mingle with the rice and croquettes.