Crab fried rice with crab butter

 

Crab fried rice with crab butter

Ingredients:

1 crab
softened butter (1/2 for 1 crab, 1 for 2 crabs)
spring onions
garlic
ginger
onion or shallots
fish sauce
sesame oil
oyster sauce
day-old cold rice
2 eggs, beaten

1. Separate the white meat and the brown meat / “head juice,” keeping the brown meat in a measuring cup. 

2. Blend the (softened) butter and the brown meat. 

3. Heat some oil in a pan and put the scallions in. After a little while, add the ginger and chopped onions or shallots. When beginning to brown, add oyster sauce, fish sauce, and some sesame oil, stirring to mix.

4. Add the day-old cold rice and mix. Then add half the white crab meat and mix. 

5. Flatten out the rice, leaving a rim around the edge. Drizzle more sesame oil around the rim. Leave for a while so that a crust forms at the bottom of the rice. 

6. Beat the eggs and pour around the rim. 

7. Lastly, put some crab butter along with the second half of the white meat in a shell (if using that for serving) and place on top of the rice. Leave for a bit to melt. Then serve in the pan at the table! 

Lobster Bisque

Stock:
+ shells of 2 lobsters
+ olive oil
= sautéed in pressure cooker for 5 min, add approx. 1.5 L mix of water and stock to cover shells, and cook on 40 min setting to make the stock

Bisque:
+ butter
+ olive oil
+ ½ onion
+ 3 carrots
+ 3 sticks celery
+ 2 cloves garlic
+ ½ cup wine
+ herbs
+ paprika
+ creole seasoning
+ 3 TBS tomato paste
+ 2 tsp Worcestershire sauce

Add:
+ lobster stock + simmer for 10 min
+ salt to taste
= blend
+ add cream

Toppings:
+ lobster meat sautéed in butter
+ chives
+ croutons (10 min in oven with olive oil, salt, and dried herbs)

Lobster spaghetti

[adapted from Hendersontohome] 

1. Boil a pot water, put in lobster, leave for 1 min and then put into ice water. This is to kill the lobster and so the flesh comes away from the shell easily.

2. Twist the head away, and then cut the shell down the tail and you should get a pretty in tact tail.


3. twist away the arms and with the back of the knife crack the claws and remove the flesh.


4. Pop all the bones in a pot with some mirepoix veg ( onion, celery, carrot, fennel ) whatever you have. If you have some tomatoes add, basil stalks, parsley stalks. Basically you are just making a stock for the sauce. Cover with water and simmer for 2 hours. Strain.

5. In a pan, EVO, finely chopped garlic, chilli and sauté for a min ( don't burn ) add some quartered cherry tomatoes. Eventually add the coral and smush to make the base of the sauce. 

6. If cooking with fire, remove pan off flame for a sec and add a splash of wine. Add 2 ladles of stock and reduce down.

7. Have spaghetti or whatever pasta cooking in salted water at same time.

8. When pasta is almost ready add lobster meat, tiny tiny bit of butter, then pasta and a little spoon of the pasta water.

9. Toss in the sauce, add squeeze of lemon, fresh basil and salt and pepper to taste.

Fresh lobster meat only really lasts 2 days max , and a whole lobster gives quite a bit of meat and stock so you can freeze and have ready for next time.