Lobster Sushi Pizza

Imprimer ma sélection

Preparation

Bring about 1 inch (2.5 cm) of salted water (2 teaspoons per cup of water) to a boil. Add the lobster, cover, and cook for 12 to 14 minutes starting when the water starts to boil again. This will depend on the lobster: 12 minutes for 1 lb, 14 for 1.5 lb. Let the cooked lobster cool and then shell.

Place the cooked lobster meat in a bowl. Add the smoked salmon and scallion.

In another bowl, combine the mayonnaise, yogurt, and harissa. Add 2 tablespoons of this spicy sauce to the lobster meat. Gently mix. Keep the remaining sauce in the fridge until you’re ready to garnish the sushi pizza.

Line a dish or baking sheet with a paper towel.

Pour 1 cup (250 mL) of Panko bread crumbs into a bowl. The extra 2 tablespoons will be kept for the last step.

Use your hands to shape the rice into four patties of about ¾ inches (2 cm) thick. Coat the rice patties in the tempura batter. Repeat with the Panko bread crumbs.

Heat a pan for about 1 minute so it becomes very hot. Add the oil and cook two rice patties at a time until they turn golden brown (about 2 minutes per side). Place on the paper towel to remove the excess oil.

Divide the spicy mayo between the rice patties. Top with slices of avocado.

Add the 2 tablespoons of Panko to the lobster mixture then add the lobster on top of the rice patties. Garnish with sesame seeds.

Tempura batter

Combine the flour and salt in a large bowl.

Combine the egg and water in another bowl. Pour into the flour mixture.

Whisk the ingredients until the flour is fully mixed with the liquid then stop, making sure not to overmix. The mixture can still be clumpy.