{"id":13000,"date":"2026-04-07T13:00:00","date_gmt":"2026-04-07T13:00:00","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=13000"},"modified":"2026-04-07T17:06:11","modified_gmt":"2026-04-07T17:06:11","slug":"lobster-congee-china","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/?savours=lobster-congee-china","title":{"rendered":"Lobster Congee, China; Creamy Texture and Sublime Flavors"},"content":{"rendered":"\n
The making and consumption of congee began in ancient China, thousands of years ago. Congee is a versatile meal, a simple meal and at times an extravagant dish, depending on the ingredients. Congee is a savory rice porridge, primarily made with rice and water, and flavored with different proteins and herbes. The slow-simmered Lobster Congee is made with an aromatic seafood stock, resulting in a creamy consistency and intense flavor. <\/p>\n\n\n\n
Maine Lobsters have a sweet and succulent flavor. We use Maine Lobster Tails supplied by Lobster Anywhere, a seafood company located in Maine. We use Dried Scallops produced by Edoya Group in Japan, specializing in dried seafood products. The dried scallops are a rich source of protein and have a strong flavor. We select an organic sushi rice by Lundberg Family Farms in California, a nutritious, short-grain and sticky rice. The white peppercorns, a perfect ingredient for light-colored dishes, have earthy and pungent flavors. The Lobster Congee retains a little of liquid consistency, has a creamy texture and tastes delicious.<\/p>\n\n\n\n
In a bowl, soak the dried scallops in 4 cups of warm water for 30 minutes.\u00a0 Cut the lobster tails in half and remove the meat.\u00a0 Cut the lobster meat into 1-inch pieces, then set aside in the refrigerator.\u00a0 Thinly slice the green onion and julienne 1\/3 of ginger.\u00a0 Cut the remaining ginger into slices.\u00a0<\/p>\n\n\n\n
Step 2<\/h3>\n\n\n\n
In the shallow cast iron pan, combine the olive oil, lobster tails, 2\/3 of the green onions and slices of ginger, then saut\u00e9 for a few minutes.\u00a0 Add the scallops with the water and simmer on low heat for 30 minutes.\u00a0 Strain the seafood stock using a sieve lined with a thin cheesecloth.<\/p>\n\n\n\n
Step 3<\/h3>\n\n\n\n
In a Japanese Clay Pot, combine the seafood stock and the rice, bring to a simmer and cook on medium-low heat for 30 minutes.\u00a0 Add the lobster meat, the ground white pepper and the sea salt, then simmer for 5 minutes.<\/p>\n\n\n\n
Step 4<\/h3>\n\n\n\n
We serve the lobster congee in shallow bowls, topped with the julienned ginger and green onions.\u00a0<\/p>\n\n\n\n
The making and consumption of congee began in ancient China, thousands of years ago. Congee is a versatile meal, a simple meal and at times an extravagant dish, depending on the ingredients. Congee is a savory rice porridge, primarily made with rice and water, and flavored with different proteins and herbes. The slow-simmered Lobster Congee […]<\/p>\n","protected":false},"featured_media":12944,"template":"","meta":{"_acf_changed":true},"savourscat":[37],"class_list":["post-13000","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-main-course"],"acf":[],"yoast_head":"\n
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