Ingredients
For Stuffed Tail:
- 4 whole Raw Lobster Tail Meat (3 oz, 85 g) butterflied
- 4 whole Sheets of Nori
- ½ cup (125 ml)Water
- ½ cup (125 ml)Sushi Rice (rinsed under water until water runs clear)
- 1tbsp (15 ml) Rice Vinegar
- 1 tbsp (15 ml) Granulated Sugar
- 1 tbsp (15 ml) Pickled Shallots (recipe to follow)
- 1 tbsp (15 ml) Thinly Sliced Roasted Red Pepper
- 1 tbsp (15 ml) Finely Chopped Tarragon
- to taste Cracked Black Pepper
For Pickled Shallots:
- 2 whole Shallots, sliced thinly
- ½ cup (125 ml)Red Wine Vinegar
- ¼ cup (60 ml) Granulated Sugar
- 1 tsp (5 ml) Whole Grain Mustard Seeds
For Salad:
- 6 whole Baby Bok Choy, leaves pulled off and blanched
- ¼ whole Roasted Red Pepper, sliced thinly
- 1 tbsp (15 ml) Rice Vinegar
- 1 tbsp (15 ml) Seasoned Soy Sauce
- 1 tbsp (15 ml) Honey
- 1 tbsp (15 ml) Pickled Shallots
- 2 tsp (10 ml) Minced Shallots
- 1 tsp (5 ml) Whole Grain Mustard Seeds
- 1 clove Garlic, minced
- to taste Salt
- to taste Black Pepper
Method for Roll
- Combine rice, water, vinegar and sugar in a saucepot.
- Cover top with tight lid or plastic wrap and cook at a low temperature until grains are tender but not over-cooked- approximately 20 minutes.
- Pour out onto a baking sheet to cool, sprinkle tarragon over warm rice.
- Place a thin layer of rice on nori sheet, then pickled shallots, pepper, and tarragon in a thin line.
- Gently roll contents into a tight roll, ensuring the contents remain in the centre of the rice roll.
- Season lobster tail with salt and pepper and roll tail around prepared rice roll tightly.
- Wrap tail tightly in plastic wrap and poach at 160° F (70° C) until desired texture is reached, approximately 7 to 10 minutes.
- Allow roll to cool completely before slicing and serving.
Method for Pickled Shallots
- Combine all ingredients into a saucepan and simmer for 5 to 8 minutes.
- Cool and reserve in refrigerator.
Method for Base Salad
- Reserve 3 blanched bok choy leaves per plate.
- Slice blanched bok choy leaves thinly on the bias and combine with remaining ingredients and reserve in the refrigerator until ready to serve.
Method for Serving
- Place 3 bok choy leaves down on plate then the prepared salad.
- Place 1 whole sliced tail on the plate per person. Serve immediately.
