Lobster Roll Rice Bowl

If you’re in Maine and lucky enough to have a lobster roll at a lobster shack, there’s a good chance it’ll be steamed in sea water for the full blue foods effect!

This is a riff on the classic by combining all of the lobster roll elements (we kept it simple to let the lobster shine) with buttered rice instead of the bun.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

For the Rice:

• 1 ⅔  cups uncooked white rice (short, medium, or long grain)

• 2 ½ cups water

• 4 tablespoons unsalted butter

• Sea salt

For the Lobster Roll:

• 4, 1 ⅓  pound live soft-shell  lobsters

• 2 celery stalks, chopped

• 4 green onions, light and white green parts chopped

• Kewpie mayo for garnish

• Chopped chives for garnish

• Potato chips for garnish

• 1 lemon, quartered

Method:

1. Rice: In a medium saucepan over medium heat, add water and rice (it is not necessary to rinse). Bring to a low simmer with a bit of white foam on top. Cover and turn heat to low. Simmer for 13 minutes. Turn off heat, remove from stove and let rest for 7 minutes. Remove the lid, add butter, fluff and set aside. 

2. Lobster: Steam by filling a large pot with 3-4 inches of water and bring to a boil. Add lobsters, side by side if possible, and cover. Steam for 10 minutes. 

   • Cooked lobsters will turn bright red, and the meat will turn opaque white at the end of either a boil or steam. The old trick most Mainers use is the antenna test: if the antenna pulls off easily with a little tug, the lobster is done. Remove and set aside to cool.

   • When cool enough to handle, separate the claws, knuckles, and tail by pulling them apart from the body. Crack the lobster’s claws with a mallet or your hand and remove the meat. For the tails, lay them flat on a sturdy surface. Using your hands, press against the middle of the lobster tail to crack the shells and remove the meat. Discard the body and shells (or save to make stock)

3. Assembly: Evenly divide buttered rice into 4 deep bowls. Arrange a claw and its meat into each bowl. Slice tails in half and place a half into each bowl. Artfully arrange celery, green onions, and potato chips. Drizzle with mayo in a zig-zag pattern. Sprinkle chopped chives. Tuck a lemon wedge into the side and serve.

Credit: Amy Currie, HotDish Productions