My frugal diet doesn’t typically allow room for lobster. But ever since I made lobster arepas while researching for an article last year, my mom has been asking about them. For Mother’s Day, I decided to make them for her.
While I thoroughly enjoy lobster when I do eat it, the $30 price tag seems awfully high for the meager pile of meat that’s left after cracking open the shells.
Luckily, you can use the broth leftover from boiling the lobster shell to extend some of its flavor.
Because the taste of lobster is so subtle, it’s more likely that when you eat it at a restaurant, you’re tasting the seasoning rather than the fish. So, I decided to experiment with making a version of lobster rice, minus the seafood.
I wouldn’t say it tastes exactly like lobster, but it is a pretty delicious alternative for an eighth of the price.
Here it goes.
- 1 14-ounce package of tofu, extra firm
- 1 bunch of scallions (approximately 6)
- 1 tablespoon unsalted butter
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon garlic powder
- 2 cloves of fresh garlic, chopped
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/4 cups lobster stock
- 3 cup rice
- 5 cups lobster stock
- 3 cloves of garlic, chopped
- 1 tablespoon olive oil
1. Crumble tofu into small pieces and put into bowl. Chop scallions. Set half aside and add other half to crumbled tofu. Note: I prefer to use the entire scallion — including the dark green part at the top.
2. Add the rest of the ingredients (fish sauce, soy sauce, sugar, garlic powder, chopped garlic, lemon juice, sea salt, lobster stock) to the tofu and scallions to marinade. Cover and let sit in fridge for six hours.
3. Heat olive oil in a pot and add 3 cups of white rice and 3 cloves of garlic. Sautee on medium to high heat, constantly stirring until the rice begins to turn slightly translucent and turn golden.
4. Add the rest of the lobster stock. Turn to low heat and cover. Leave until rice is completely cooked but not sticking to the pot (approximately 30 minutes).
5. Once tofu is finished marinating, put the mixture in a strainer and strain over a bowl or empty pot. Try to press out as much liquid as possible. Stir leftover liquid into rice.
6. In a frying pan, melt a teaspoon of butter. Add tofu and cook on high heat. Once pan starts steaming, add the remaining scallions and cook mixture until tofu becomes dry and sides turn light golden-brown.
7. Serve tofu on top of rice (approximately 1-to-3 ratio of tofu to rice).