Luxurious Lobster Seaweed Rice Rolls

Are you a fan of lobster? Well, you will definitely enjoy these rolls.

If you ever travel to Maine, taste their great seafood: lobsters, crabs, oysters, and clams. It’s a really beautiful part of the country, especially in the fall, when the seafood is fresh and delicious. These lobsters are great for gimbap.

Ingredients

• 2 ½ pounds of lobster, cooked in boiling water for 20 minutes, drained
• 2 to 2 ½ cups cooked rice (made with 1 cup short grain rice)
• 3 sheets of seaweed (gim), lightly roasted
• 1 medium carrot, cut into matchsticks
• ½ of an English cucumber, cut into strips
• 6 strips of danmuji (yellow pickled radish)
• 1 tablespoon sesame oil
• ½ teaspoon salt
• 1 teaspoon sesame seeds

Preparation

Rice:

1. Put the rice into a shallow bowl or on a large plate. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil with a wooden spoon.
2. Let it cool down, so it’s no longer steaming. Cover and set aside at room temperature.

Cook and prepare the lobster:

1. Bring a large pot of water to boil and add 1 tablespoon salt. Grab the live lobster and quickly put it into the boiling water head first.
2. Cover and cook for 20 minutes.
3. Drain the water and rinse off the lobster.
4. Crack open every part of the lobster, remove all the meat, and put it on a plate. Kitchen shears can be useful for this, and be sure to remove the big vein from the back that runs the length of the lobster’s tail.

Roll the gimbap:

1. Place a sheet of gim shiny side down on your cutting board. Evenly spread about ⅔ cup rice over top of it. Leave about 2 inches uncovered on one side of the gim.
2. Place cucumber, carrot, danmuji, and lobster strips in the center of the rice. Use your both hands to roll the the gim and rice over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll.
3. Press tightly as you continue rolling the gimbap. Set the finished roll aside and repeat 2 more times with the remaining ingredients.
4. Put some sesame oil on the finished rolls.

Serve:

1. Cut each roll into ¼ inch bite size pieces with a sharp knife. To make it easier to cut, wipe the knife with a wet cloth to clean off the starch.
2. Put it on a plate and serve immediately. Serve with soy sauce in a small bowl for dipping.