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Sous Vide Lobster with Onion and Rock Rice

  • Lobster 80 g
  • Spanish ham 5 g
  • Fresh Sichuan pepper 5 g
  • Rock Rice 16 g
  • Japanese cucumber 5 g
  • Mushrooms 5 g
  • Scallion 50 g
  • Fresh roe 1 g
  • Sweet peas 1 g
  • Red sorrel 1 g
  • Fine Salt 3 g
  • Potato Starch 5 g
  • Chicken Broth 10 g
  1. Sous Vide Lobster with Onion and Rock Rice

    • Roll the fresh lobster into the Spanish ham, Japanese cucumber and mushroom.
    • Add Sichuan pepper oil on the surface of the lobster and cook for 18 minutes at 63 degrees with low heat.
    • Mix in the scallion and add in chicken broth, honey rock sugar sauce, potato starch. Set aside as a sauce.
    • Steam half of the rock rice for 18 minutes, and fry the other half till fragrant.
    • Garnish with sweet peas, red sorrel.
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