Name: Nikkei Lobster Rice
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 bay leaf; 1 tsp salt; 1 large banana shallot, chopped; 6 tbsp cream sherry; 90 ml (3¼ fl oz/⅓ cup) double (heavy) cream; 3 tbsp light soy sauce; 60 g (2 oz/4 tbsp) butter; 2 x 500 g (1 lb 2 oz) lobsters; 0.5 g packet of saffron; shichimi pepper, to garnish; 1 celery stick, chopped; coriander (cilantro) sprigs; 3 litres (5¼ pints/2.6 quarts) water; 3 tbsp concentrated tomato purée (paste); 1 onion, chopped; 1 carrot, chopped; Maldon sea salt flakes; 100 ml (3½ fl oz/½ cup) hot water; 2 garlic cloves, crushed; 100 g (3½ oz/½ cup) white miso; 300 g (10½ oz/1⅓ cups) short-grain white rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

If you are looking for a dish for a special occasion, then look no further – this is it! The lobster and saffron add a touch of luxury, although I find that crab (which is less than half the price) works really well, too. You will need a little time to make the lobster stock in which the rice is cooked, so plan ahead and start it a day in advance of when you’d like to serve it. I like to serve it with nothing more than a glass of chilled Champers!