Lobster Brown Rice Yellowfoot Congee from Executive Chef Sasha Grumman

Lobster & Brown Rice Congee Final Dish

(Each Recipe should yield at least 2 servings of these full plate ups)

2 Cups Brown Rice Congee

1/3 Cup Butter Poached Lobster

1/3 Cup Pickled Yellowfoot Mushrooms

½ Cup Halved Cherry Tomatoes

1 Cup Baby Kale, Seasoned with Lemon

2 Ea Scallion Tops, sliced thinly

1 T Lemon Oil

Butter Poached Lobster

Recipe – Serves 2:

5 oz Lobster Meat

2 ½ sticks Unsalted butter

1 t Salt

Procedure:

• 1.Season raw lobster with salt
• 2.Bring butter to a boil and turn off
• 3.Add seasoned lobster to the butter and let slowly poach in liquid
• 4.Lobster should be ready in 4 minutes, but it is ok to let lobster sit in butter poaching liquid for longer
• a.(By turning off the heat, it is almost impossible to overcook the lobster and the slow poach technique keeps the lobster juicy)
• 5.Remember to reserve some of the poaching butter to finish seasoning the congee!

Brown Rice Congee

Recipe – Serves 2:

1 Cup Brown Rice

1 T Extra Virgin Olive Oil

7 Cups Chicken Stock

1 T Black Truffle Powder

1 t Red Boat Fish Sauce

1 T Mirin

1 T Salt (Jacobsen’s Kosher Salt)

1 T Butter (From Cooking Lobster)

Procedure:

• 1.Toast rice with olive oil until rice has browned
• 2.Add chicken stock, bring up to a boil, turn down to a simmer and cover
• 3.Stir every 10 minutes to make sure rice is not sticking to the bottom of the pot
• 4.Cook for 1.5 – 2 hours on low heat
• a.(if rice does begin to stick towards the end of cooking, add 1 more cup of water)
• 5.Once rice kernels have popped, the congee is almost ready.
• 6.The brown rice should be creamy and a little loose
• 7.At this point, add the black truffle powder, fish sauce, mirin, salt and butter
• 8.Adjust seasoning to your liking and serve

Yellow Foot Mushroom Pickle

Recipe – Yields 1 PT:

1 Cup Apple Cider Vinegar

½ Cup Water

1 T Pickling Spice (found in the spice aisle)

1 Ea Whole Cinnamon Stick

2 T Sugar

1 T Kosher Salt

½ t Red Boat Fish Sauce

1 T Mustard Seeds

½ Ea White Onion, Sliced Thinly

1 QT Washed, Dried, Ends Trimmed Yellowfoot Mushrooms

Procedure:

• 1.Add vinegar, water, pickling spice, cinnamon stick, sugar, salt & fish sauce to a pot
• 2.Bring up to a boil and turn off heat
• 3.Using a strainer, pour liquid into a bowl
• 4.Add mustard seeds and sliced onions to the hot pickling liquid and cool to room temp
• 5.In a separate pan, ideally a cast iron, caramelize the mushrooms with a little olive oil and salt
• 6.Once caramelized, add to pickling liquid
• 7.Cool and store in the refrigerator overnight for optimal flavor

Watch Sasha Grumman recipe:

https://www.youtube.com/watch?v=jEKnafPOzH8&t=37s