Lobster Porridge

Mains
Rice
Seafood

Easy Level:

Cook Time:

Servings:

4

A decadent dish that will definitely impress your family and friends during Chinese New Year. Heavenly brand of Fragrant Jasmine rice is perfect for this dish. It absorbs all the rich flavour from the lobster, giving it a light and fresh taste. The ultimate comfort food.
Live lobster is preferred as it imparts the fresh sweetness to the porridge. We used the shells to boil with the chicken broth, to heighten the lobster taste. Dried scallops gives a deeper level of seafood sweetness when it’s boiled with Heavenly Fragrant Rice. Do not overcook the lobster as the flesh will be dry and hard. If the rice is not cooked to your preferred doneness, but lobster is cooked, you can fish it out from the pot, and added in later before serving. Live mud crabs and flowers crabs are a good substitute to lobster.
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Ingredients

Adjust Servings
US / Metric
0.00
lobsters, 1-1.2kg
0.00
lobsters, 1-1.2kg
0.00
cups
cups
Heavenly rice (soaked overnight)
0.00
cups
cups
Heavenly rice (soaked overnight)
0.00
litre
litre
chicken stock
0.00
litre
litre
chicken stock
0.00
litres
litres
water
0.00
litres
litres
water
0.00
g
g
dried scallops
0.00
g
g
dried scallops
0.00
slices
slices
ginger
0.00
slices
slices
ginger
0.00
g
g
ginger (julienne)
0.00
g
g
ginger (julienne)
0.00
g
g
spring onions (sliced chopped)
0.00
g
g
spring onions (sliced chopped)
Salt to taste
Salt to taste

Steps

1

Cut 2 lobsters into halves. Remove claws and refrigerate the lobster halves
Cut 2 lobsters into halves. Remove claws and refrigerate the lobster halves
Mark as completed

2

In a claypot, bring 1 litre chicken stock and 1 litres water to a boil
In a claypot, bring 1 litre chicken stock and 1 litres water to a boil
Mark as completed

3

Add in 50g dried scallops and 3 slices of ginger
Add in 50g dried scallops and 3 slices of ginger
Mark as completed

4

Gently poach the lobster claws for 2 minutes
Gently poach the lobster claws for 2 minutes
Mark as completed

5

Remove and place in a water bath
Remove and place in a water bath
Mark as completed

6

Once cooled, remove flesh from claws. Refrigerate the claw meat
Once cooled, remove flesh from claws. Refrigerate the claw meat
Mark as completed

7

Put the claw shells in a muslin bag, and place into the stock
Put the claw shells in a muslin bag, and place into the stock
Mark as completed

8

Simmer 45 minutes
Simmer 45 minutes
Mark as completed

9

Remove the muslin bag and ginger slices
Remove the muslin bag and ginger slices
Mark as completed

10

Put in 1½ cups soaked Heavenly rice
Put in 1½ cups soaked Heavenly rice
Mark as completed

11

Cook till rice expand but still retains its shape
Cook till rice expand but still retains its shape
Mark as completed

12

Submerge the lobster halves in the porridge
Submerge the lobster halves in the porridge
Mark as completed

13

Cook 2 minutes. Add in the claw flesh
Cook 2 minutes. Add in the claw flesh
Mark as completed

14

Simmer 1 more minute. Turn off heat
Simmer 1 more minute. Turn off heat
Mark as completed

15

Garnish with julienne ginger and finely chopped spring onions
Garnish with julienne ginger and finely chopped spring onions
Mark as completed

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