A few weeks ago, we took a trip with our friends Grace and Sean to Maine. We brought back a couple of lobsters from Three Sons that Rob chopped up and sautéed, Chinese-style. He’ll have pictures of that soon. My crowing achievement was making lobster stock.
Now, Rob and I are veterans of stock. We typically make chicken stock from leftover chicken parts and bones after we’ve deconstructed the chicken. This time, I decided to use the leftovers from the lobster, make it into a nice, rich stock and freeze it up in little baggies for future cooking adventures.
Today was one of those adventures. Last night, Rob made some chicken tarragon and we ate it sans-starch because… well, we were tired and didn’t feel like cooking anything else. I decided that the leftovers merited some sort of rice, so I decided to go beyond the trusty Tatung rice cooker.
Enter… lobster stock pilaf. Elise from Simply Recipes has a pretty awesome recipe for rice pilaf, and I’m going to show you my adaptation for Japanese white rice (the standard I have at home) and lobster stock.
I realize for some people it’s a bit of a sacrilege to be using butter and lobster stock with short-grained Asian white rice, but it tastes pretty awesome and is a good, quick fix for the “I’m sick of plain white rice” days.
(Adapted from Simply Recipes)
- 1 tbsp butter
- 2 cups Japanese white rice
- 2 ½ cups lobster stock (substitute water for stock if you don’t have enough, but know it’s not going to be as flavorful)
- some green onions, chopped up
- a dash of cayenne pepper
- salt + pepper
- Wash white rice three times in a saute pan (I always do this – habit, perhaps?)
- Put white rice on stove and cook on medium until most of the water burns off
- Add 1 tbsp of butter, coat the rice and cook for a couple of minutes
- While you are doing 1-3, put your 2 ½ cups of lobster stock in a saucepan on the stove and warm it up a bit (or in my case, defrost it) on low
- Back to your saute pan, add in your green onions and stir around until soft
- Add your seasoning – cayenne, salt and pepper – to taste
- Keep frying your rice until it looks a little browned
- Dump the rice into the saucepan with lobster stock and mix it around
- Let it boil, and then turn the heat down to simmer
- Cover your pot and let it simmer for 15 minutes
- After 15 minutes, take it off the heat but keep the lid on for 10 more minutes
- Fluff with fork, use your rice paddle to get some of the crusty stuff off the bottom, and enjoy!