Warm Buttered Lobster (6 Pcs) Recipe
tempura fried asparagus maki, scallion, warm buttered lobster, truffle mayo, yuzu tobiko
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Ingredients
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For the Warm Buttered Lobster
For the Tempura Fried Asparagus Maki
For the Truffle Mayo
For Garnish
Method
For the Warm Buttered Lobster
- 1
Prepare the Lobster
In a large pot, bring water to a boil. Add the lobster tails and cook for about 5-7 minutes until they turn bright red. Remove them from the pot and let them cool slightly.
- 2
Make the Butter Sauce
In a saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in lemon juice, salt, and black pepper.
- 3
Combine Lobster with Butter
Once the lobster tails are cool enough to handle, split them down the middle and gently remove the meat. Place the lobster meat in the butter sauce, coating it well. Keep warm.
For the Tempura Fried Asparagus Maki
- 4
Prepare Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, mix with rice vinegar and sugar. Let it cool.
- 5
Prepare Asparagus
Trim the ends of the asparagus. In a bowl, mix tempura batter mix with cold water until smooth.
- 6
Fry Asparagus
Heat oil in a deep pan. Dip asparagus in tempura batter and fry until golden brown and crispy. Remove and drain on paper towels.
- 7
Assemble Maki
On a bamboo mat, lay a sheet of nori. Spread a thin layer of sushi rice on top, leaving a small border. Place 2-3 pieces of fried asparagus in the center and roll tightly. Slice into bite-sized pieces.
For the Truffle Mayo
- 8
Make Truffle Mayo
In a small bowl, combine mayonnaise and truffle oil. Mix well and set aside.
For Garnish
- 9
Prepare Garnish
Finely slice scallions and set aside for garnish. Keep yuzu tobiko ready for topping.
