EASY LOBSTER FRIED RICE

• 1½ pounds lobster tails
• 4 cups jasmine rice, cooked and cooled
• 3 tablespoons (unsalted) butter, divided
• 1 shallot, diced
• 3 scallions, sliced
• 2 tablespoons chives, chopped
• 3 garlic cloves, minced
• 1 teaspoon sesame oil
• 3 tablespoons seasoned seafood soy sauce, divided
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• Salt and Pepper, to taste
• Garnish with Mother-In-Law's Kimchi Chili Pepper Flakes, optional

Prepare Lobster Tails:

Preheat the oven to 375°F (190°C).

Using a sharp knife, carefully cut the lobster tails in half lengthwise. Place the halved lobster tails on a baking sheet.

Drizzle the lobster tails with melted butter and season with salt and pepper.

Bake in the oven for 12-15 minutes until the lobster meat is opaque and cooked through. Once cooked, remove the lobsters from the oven and let them cool slightly.

Remove the meat from the shells and chop it into bite-sized pieces.

Prepare Ingredients:

While the lobster tails are baking, ensure all other ingredients are prepped and ready. Dice the shallot, slice the scallions, chop the chives, and mince the garlic.

Marinate Cooked Lobster Meat:

Mix the cooked chopped lobster meat in a bowl with 1 tablespoon of seasoned seafood soy sauce. Set aside to marinate while you prepare the other ingredients.

Heat the Pan:

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of sesame oil and 1 tablespoon of butter. Allow the butter to melt and coat the pan evenly.

Sauté Aromatics:

Add the diced shallot and the white parts of the scallions to the skillet. Sauté for 2-3 minutes until they become soft and fragrant. Then add the minced garlic and continue to sauté for another minute until aromatic.

Fry rice:

Add the remaining tablespoon of butter to the skillet. Once melted, add the cooked jasmine rice. Break up any clumps and stir-fry for 2-3 minutes until the rice is heated and crisps slightly.

Season the Rice:

Pour the remaining 2 tablespoons of seafood soy sauce, fish sauce, and oyster sauce over the rice. Stir well to distribute the sauces and coat the rice evenly.

Add Lobster:

Add the marinated lobster meat to the skillet. Stir-fry for 2-3 minutes until the lobster is heated and well combined with the rice.

Finish and Garnish:

Taste the fried rice and adjust the seasoning with salt and pepper if necessary. Stir in the green parts of the scallions and chopped chives. Cook for another minute to wilt the greens slightly.

Serve:

Remove the skillet from the heat once everything is heated and well combined.

Transfer the lobster fried rice to serving plates or bowls.

Garnish with additional chopped scallions or chives if desired.

Serve hot, and enjoy your  Lobster Fried Rice.