Lobster Congee, China – Main Course

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.

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.

Water – 4 cups (946 ml)
Seafood Stock – 3 1/3 cups (788 ml). Review Step 3
Organic Sushi Rice – 1/3 cups (65 grams)
Lobster Tails – 2 (6-7 ounces each)
Dried Scallops – 1 ounce (28 grams)
Organic Fresh Ginger – 1 ounce (28 grams)
Green Onion – 2 stalks
Olive Oil – 2 tablespoons
Whole White Peppercorn – 1/4 teaspoon (freshly ground)
Sea Salt – 1/2 teaspoon

Step 1

In a bowl, soak the dried scallops in 4 cups of warm water for 30 minutes. Cut the lobster tails in half and remove the meat. Cut the lobster meat into 1-inch pieces, then set aside in the refrigerator. Thinly slice the green onion and julienne 1/3 of ginger. Cut the remaining ginger into slices.

Step 2

In the shallow cast iron pan, combine the olive oil, lobster tails, 2/3 of the green onions and slices of ginger, then sauté for a few minutes. Add the scallops with the water and simmer on low heat for 30 minutes. Strain the seafood stock using a sieve lined with a thin cheesecloth.

Step 3

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. Add the lobster meat, the ground white pepper and the sea salt, then simmer for 5 minutes.