Lobster Recipe

Cook and season rice

If you do not have cooked sushi rice, rinse 1 cup uncooked sushi rice under cold water until water runs clear and cook according to package instructions to yield about 2 cups cooked rice. While rice is hot, combine rice vinegar, sugar, and 1/2 tsp salt in a small bowl and warm slightly to dissolve. Fold seasoning into rice gently with a paddle or wooden spoon to avoid smashing grains. Let rice cool to room temperature covered with a damp cloth.

Form rice into small oval mounds: wet your hands with a mixture of water and a splash of rice vinegar to prevent sticking, take approximately 2 tablespoons of rice for each gunkan and form into a compact 1 1/4 inch x 3/4 inch oval. Make 6 mounds.

Sauté aromatics

In a small saucepan over low heat, melt 1 tbsp of the 4 tbsp butter. Add the minced shallot and cook gently for 2 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Raise heat to medium, add the white wine, and simmer until reduced by about half (about 1–2 minutes).

Finish sauce

Lower heat to low and whisk in remaining 3 tbsp butter, one piece at a time, until glossy and incorporated. Stir in heavy cream, lemon zest, 1/4 tsp salt (from the listed 1 tsp), white pepper, and cayenne if using. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small bowl; the sauce should be pourable but slightly thickened.

Warm lobster and dress

If lobster meat is refrigerated, warm it slightly by placing it in a bowl and pouring the warm lobster butter sauce (reserve 1 tablespoon for finishing) over the lobster, tossing gently to coat. Allow lobster to sit for 1–2 minutes to absorb flavor. If lobster is room temperature, simply toss with the warm sauce briefly.

Mix with binder

In a mixing bowl, combine the butter-coated lobster meat with 2 tbsp mayonnaise, 1 tsp sesame oil, 1 tsp lemon juice, remaining 3/4 tsp salt, white pepper, sliced scallions, and chives if using. Fold gently to combine so pieces remain chunky. Taste and adjust seasoning; add a bit more mayo if you want a creamier texture.

Wrap nori strips around each formed rice mound, overlapping the ends and sealing the seam with a little water. The nori should extend slightly above the rice to form a cup.

Spoon a generous tablespoon of the lobster filling into each nori-wrapped rice cup. Press gently so the filling sits securely.

Drizzle a small amount (about 1/2 tsp) of reserved warm lobster butter sauce over each gunkan for shine and extra flavor.

Garnish each piece with a small pinch of masago or tobiko, a few microgreens or a sprinkle of chives, and serve immediately with lemon wedges and soy sauce, pickled ginger, and wasabi on the side.

If serving family-style, transfer gunkan to a platter and keep warm by covering loosely with foil for up to 10 minutes. Do not let sit too long or the nori will soften and lose crispness.

Serve 6 pieces per recipe. For wine pairing, a chilled dry white (Sauvignon Blanc or unoaked Chardonnay) complements the buttered lobster.