Lobster cupcakes: we’ve all heard of fresh steamed lobster, but what about a lobster cupcake? Well, it’s a menu favorite at Empire Asian Restaurant and Lounge. 7’s Adam Williams has this dish.
The Dish: Lobster Cupcakes
The Restaurant: Empire Asian Restaurant & Lounge
The Chef: Kevin Long
— 2 tablespoons melted butter
— 1/2 tube kewpie mayo (Can be found in most Asian markets. Other real mayos can be used as substitutes.)
— 2 tablespoons Sriachia sauce
— 2 cloves very finely minced garlic
— Juice of 1 lemon
— Pinch of salt
— 2 cups sushi rice
— 8 oz of cooked, chopped lobster meat
1. Sauce: Whisk butter, mayo, Sriachia sauce, garlic, lemon juice and salt together. Toss about half the sauce with 8 oz of chopped lobster meat and reserve.
2. Rice: Cook sushi rice according to package instructions (usually 2 cups of rice to every 3 cups of water). Let cool completely. Press sushi rice into compartments of small cupcake tin and press a hole in the center.
3. To assemble: Stuff the rice cupcakes with the lobster mixture and mound on top. Broil on high about 6-8 minutes until caramelized and bubbly. Garnish with a little reserved sauce and serve immediately.