This easy lobster fried rice promises a restaurant-worthy dinner within 30 minutes, even on a busy weeknight. Imagine succulent and tender lobster meat mingling with fragrant jasmine rice infused with garlic, shallots, and a medley of Asian sauces. The sweet, saline, and salty taste of tender lobster meat elevates the familiar flavors of fried rice, turning a basic side dish into a hearty main course. It's time to ditch that fancy seafood takeout and recreate the same flavors in your own kitchen.
When it comes to seafood dinners, the mere thought of them can be overwhelming. Considering a lot of prior planning, shopping for fancy ingredients, and spending hours in the kitchen, it can be daunting. However, that is not the case with this lobster fried rice recipe. With simple pantry ingredients, easy 30-minute preparation, and minimal cleanup, this dish is the perfect solution for feeding a crowd even on a busy weeknight.
The secret to its mouthwatering taste is the combination of fragrant aromatics like shallots, garlic, chives, and scallions. In addition, it has a triple punch of seafood soy sauce, fish sauce, and oyster sauce. But the star of the show? None other than succulent lobster, which adds fresh sea flavor to every bite. And let's not forget the nuttiness of the rice and a bit of savoriness from the aromatics, which make every spoonful a heavenly experience.
Lobster Tails – If you're a seafood lover, you can't go wrong with fresh, succulent lobster tail meat! Trust me, raw lobster meat is the way to go. Not only does it cook in a jiffy, but it's also more tender and flavorful than the pre-cooked meat you get at the store.
Jasmine Rice—I highly recommend Jasmine Rice—it's my favorite! But don't worry if you don't have it on hand; any type of rice will work fine. Day-old leftover rice also works magic for this recipe. Just make sure it's cooled completely before using it.
Butter – A touch of butter adds richness and imparts a golden hue to rice, enhancing its overall flavor and texture.
Shallot – Delicate and sweet, shallots bring a gentle onion flavor without overpowering the overall flavor profile.
Scallions—This recipe uses both the white and green parts of scallions. The white parts add a mild onion flavor, while the green parts offer a fresh, crisp contrast.
Chives – These delicate green herbs provide a subtle oniony flavor and a pop of color, elevating visual appeal.
Garlic – Minced garlic adds a robust, savory note that complements the lobster's sweetness and enhances the dish's overall umami profile.
Sesame Oil – Just a touch of sesame oil adds a nutty aroma and depth of flavor, enhancing the Asian-inspired profile of the dish.
Seafood Soy Sauce – This special soy sauce infuses seafood essence, adding a unique umami flavor.
Fish Sauce – A staple in Asian cooking, fish sauce contributes a deep, savory flavor and a hint of saltiness that ties all the other flavors together.
Oyster Sauce – Rich and slightly sweet, oyster sauce adds a luscious depth of flavor and a glossy finish to fried rice.
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.
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.
Mix the cooked chopped lobster meat in a bowl with 1 tablespoon of seafood soy sauce. Set aside to marinate while you prepare the other ingredients.
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.
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.
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.
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 the marinated lobster meat to the skillet. Stir-fry for 2-3 minutes until the lobster is heated and well combined with the rice.
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.
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.
To maximize flavor, opt for fresh lobster tails and aromatics like shallots, garlic, and scallions.
I highly recommend using a nonstick skillet or wok to ensure nothing sticks to the bottom.
Feel free to add more or less seafood soy sauce or sesame oil to suit your preference.
Let the rice sit on the sizzling skillet for some extra crunchiness to make your taste buds dance with joy!
Don't hesitate to adjust the seasoning according to your taste preferences.
I love to eat this rice by itself, but I also love to top it with a bit of Crispy Chili oil from Mama Teav's. This dish does not have eggs, but I sometimes top the fried rice with a fried egg.
Consider serving it alongside fresh vegetables, a crisp salad, or even steamed dumplings.
If you have leftovers (which is rare at my house), simply transfer the rice to an airtight container and refrigerate for up to 2 days. To reheat, gently heat the rice in a skillet or microwave until warmed through, adding a splash of water if needed to prevent drying out.
While regular soy sauce can undoubtedly add depth and umami to your seafood rice recipe, using seafood soy sauce can take it a step further. Seafood soy sauce is specially formulated to complement the seafood flavors, providing a more nuanced and well-balanced taste. Its slightly lighter and sweeter profile can enhance the natural sweetness of seafood without overpowering it. If you want your dish to shine, consider using seafood soy sauce for that extra authenticity and flavor. You can usually find Seafood Soy Sauce at your local Asian Market or order it on Amazon.
One crucial element of an excellent seafood rice dish is the texture and quality of the rice. To ensure that your rice turns out perfectly fluffy and separate, it's important to chill it properly before using it in the recipe. Spread the freshly cooked rice out on a baking sheet to allow it to cool evenly. Once it has cooled to room temperature, transfer it to the refrigerator for at least an hour to chill. Chilling the rice helps to remove excess moisture and prevents it from becoming mushy when combined with the seafood and other ingredients.
You can absolutely substitute cooked crab meat for Lobster in this recipe. Simply follow the same steps for preparing and marinating the crab meat as you would for the Lobster. The sweet and delicate crab flavors will work wonderfully with the other ingredients, providing a delightful twist to your seafood fried rice. Enjoy experimenting with this variation! If you're not a fan of lobster, you can easily swap it out for succulent shrimp or chicken.
This easy lobster fried rice promises a restaurant-worthy dinner within 35 minutes, even on a busy weeknight. Indulge in the perfect fusion of succulent lobster and fragrant rice with Edie's Buttery Lobster Fried Rice recipe.
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.
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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
These tacos look amazing!