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 and Yuzu Tobiko
Method
Preparing the Warm Buttered Lobster
- 1
Cook the Lobster
In a large pot of boiling salted water, add the lobster tails and cook for about 6-8 minutes, or until the shells turn bright red. Remove and let cool slightly.
- 2
Prepare the Butter Sauce
In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice, salt, and black pepper.
- 3
Making the Tempura Fried Asparagus Maki
- 4
Prepare the Asparagus
Trim the woody ends off the asparagus and set aside.
- 5
- 6
Fry the Asparagus
Dip the asparagus in the tempura batter and fry in batches until golden and crispy, about 2-3 minutes. Drain on paper towels.
- 7
Prepare Sushi Rice
Cook sushi rice according to package instructions. Once cooked, mix with rice vinegar and let cool.
- 8
Assemble the Maki
On a bamboo sushi mat, lay a sheet of nori. Spread a thin layer of sushi rice, add tempura asparagus, and roll tightly. Slice into pieces.
Making the Truffle Mayo and Yuzu Tobiko
- 9
Prepare Truffle Mayo
In a small bowl, combine mayonnaise, truffle oil, and yuzu juice. Mix well until fully combined.
- 10
Add Tobiko
Fold in the tobiko gently, being careful not to break the eggs. Adjust seasoning if necessary.