Lobster Sticky Rice - Rice Week

Another Cantonese styled dish, this has been one of my childhood favourites for such a long time. It is so flavourful and jam-packed as a very fulfilling dinner though you may need to visit a local Asian based supermarket to get all the ingredients. Starting with the lobster having an abundance of copper and selenium while also containing , phosphorus, vitamin B12 and E among others, magnesium, and zinc a small amount of omega-3 fatty acids. Ginger can relieve muscle pain and inflammation, while settling your stomach in numerous ways. All the other ingredients also come with many benefits of their own as well.

In this recipe, our star ingredient rice is particularly delicious due to the lobster flavour that is imparted in it due to steaming in a leaf with a lobster. Not only that but with the Chinese sausage and all the other ingredients; it ends up being super fragrant along with the fact it is already a glutinous or sticky rice. Sticky rice has pretty much no fat and cholesterol but also unfortunately has less protein, fibre and other minerals in comparison to other rices. However, it is still extremely delicious in this case and with the benefits of all the other ingredients, it evens out slightly while bringing the rice alive! We hope you try it soon!

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Ingredients -2 whole live lobsters (or 3 pounds total)

-1/2 cup corn

-1 Chinese Sausage (dced)

-4 cloves garlic (minced)

-1/2 cup red onion (diced)

-1/2 cup green onion (chopped thin)

-1.5 cups glutinous/sticky rice

-1 Teaspoon of dark soy sauce

-Pepper/Salt

-2 Teaspoon Shaoxing wine

-2 Cups of cooking oil

-1 Teaspoon of ginger (minced)

-Banana/lotus Leafs

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Recipe 1.Prep your rice by letting it soak in around 2 cups of water for at least 30 minutes

2. Prep all ingredients and dismantle the lobster to more quick to bite sized portions, and also steep your banana or lotus leaf by steeping it in hot water in order to soften it

3.Using the cooking oil, fry the rice in shaoxing wine, corn, sausage, red onion, green onion, dark soy sauce, and the ginger until fragrant

4.Line your steamer or bamboo with your leafs then place all the contents you just fried in to it along with the lobster

5.Make sure there are some holes in the top of the leaf to ensure steam gets through as well if you are wrapping as we did

6.Steam for 15-25 minutes until the lobster tail/claw is thoroughly cooked along with the rice

7.Serve!