I’ve been thinking about making a lobster recipe all summer. I live in Maine, so lobster is a huge part of the local cuisine. This week has felt like full-on summer. So I thought about nostalgic dishes that reminded me of growing up here. Lobster bisque, lobster rolls. But ultimately I decided to make one of my favorite dishes, which I’ve made more times than I can count. Fried rice. Lobster fried rice, to be exact, which sounded like a dream. 

Lobster Fried Rice + Nostalgia

I’ve been in a deep organizing and cleaning phase. Which has been really good for my mental health. It’s giving me an excuse to use my body and to silence my overthinking mind. I’ve also found a ton of old things from my childhood while cleaning my parent’s house, so my emotions have been all over the place. In the spirit of nostalgia, I’ve been thinking a lot about lobster. Growing up in Maine was really special, and I definitely took the access to the best lobster in the world for granted. 

Minutes from my house we have arguably the most famous lobster roll in the world. We also used to go to the pier in the summer with my cousins to eat steamed lobsters, mussels, clams, corn, and potatoes. It was close to my grandmother’s house, so we would always meet there on a hot day. I remember a giant machine of steaming seafood. The smell of seaweed and lobster cooking. A small order window up a ramp where slinging lobster rolls, steamers, French fries, onion rings, mussels, and more. 

Seafood Restaurants in Maine

The food came on sturdy brown plastic trays. Mussels nestled in a black bowl, popped open and orange. We’d try not to drop the plastic cups of melted butter we dipped them in. We’d use little plastic seafood forks to stab the meat and dip them. It was a dance of perfectly timed bites, waiting for the drips of gold to slow. Some of us would crack open lobsters, or eat clams, sandwiches, fried fish or potatoes. The weather was always gorgeous and breezy next to the water with a distinct smell of ocean salt.

We also used to get lobsters dropped at our door. Still squirming in a white bucket, plucked out of a trap minutes earlier. My dad would stand on a step ladder and take our big silver restaurant pot off the top shelf and steam them. I was always horrified as a kid watching them squirm. This week lobsters were on sale at our local grocery store. So, for the 4th of July, we decided to have a lobster dinner. And luckily I could order them pre-cooked for no extra cost. 

Buying Lobster + 4th of July

On Thursday I woke up nice and early and went to the farmers market. It was super busy with summer in full swing. I couldn’t even get to the pastry stand, which looked mostly sold out anyway. I perused the farm stands and the artisanal meats, vinegars, and cookies. I picked up a bunch of scallions to use in my lobster fried rice. Finally I picked up my mom’s favorite chicken salad like always and left in a hurry for the grocery store. 

The store was completely mobbed. It was like everyone in the world was buying things for 4th of July cookouts. On a super hot day. So, like a sardine, I made my way through the crowded isles to find the seafood department. I was early, so they weren’t ready yet. I walked around a bit, dodging elbows and hurried families telling kids they could pick out popsicles and fresh fruit. I bought eggs and strawberries and made my way back, 10 minutes later, to see a cloud of steam emerging from a silver machine in the back.

Picking Lobster Meat

Quickly a woman handed me a heavy paper bag of lobsters, sopping wet from the heat and condensation. It was wrapped in another plastic bag, for protection. And I had to treat it like a hot potato all the way to the car. I left my windows ajar all the way home with a nice steady breeze lifting the lobster smell out. And when I got home I took them into the kitchen as fast as I could, dumping them onto a baking sheet to let them cool down. Before cracking claws and tails and getting my hands dirty. 

I had lunch first. Then, I dug the lobster crackers out of the back of the silverware drawer. I pulled the rubber bands off the spotted crimson claws and took 2 for my lobster fried rice. I spent about 30 minutes cracking, ripping, splashing lobster juice, and trying to push meat out of knuckles and tails to get every last piece. When I was done, I cleaned all the shells and saved the tail for my garnish. I also scooped out the red roe, which is a bit of a delicacy. It starts green and turns red when cooked. So I planned to use it to flavor my lobster fried rice. 

Lobster Roe Eggs + Fried Rice

I chopped up my lobster meat, claws, tails, knuckles and all, and placed it in a pyrex bowl to chill in the fridge. Then, I took my homemade lobster stock from last summer out of the freezer. I’ve been looking for a good recipe to use it for. So I let it thaw in a hot pan. Once it was ready, I measured out two cups, with two cups of white rice, and cooked my rice until it was fluffy and permeated with a delicate lobster flavor and a beautiful saffron color. I like to cool my rice when I make fried rice, which sets the starches and helps it crisp up better in the wok.

So I took a break after an exhausting hour of wrestling hard-shell lobsters. I felt like I was on The Bear and dreamed of plating my lobster fried rice. I decided at that moment to blend my eggs, a key component of fried rice, with the lobster roe. Which dyed them a beautiful orange color. It also infused the eggs with a rich lobster flavor. When my rice was cooled I took it out of the fridge and prepped the rest of my ingredients. I chopped up a whole bunch of scallions, measured and mixed my sauce, and seasoned my lobster. 

Garlic, Ginger, and Wok-Fried Rice

All that was left was to fire up my favorite wok and cook my lobster fried rice. Fried rice is probably 90% preparation and 10% cooking. And I always love how quickly it comes together. I started with a little oil in the hot wok. Then I poured in my orange egg and lobster roe mixture, which I stirred constantly until it scrambled. One of the keys of good fried rice is cooking the eggs before mixing them into the rice. And I was very excited to see how beautiful the orange eggs turned out. I placed them on a pan to cool while I added more oil to the wok. 

Next I cooked some garlic and ginger together on low heat to infuse into the oil. Then, I dumped in my rice. I spread it around the wok to get crispy and left it for a few minutes on high heat. Which made a rice barrier against the heat of the pan. So, to gently cook my already steamed lobster, I sprinkled it on top. Along with the eggs and chopped scallions. And a bunch of fresh basil from my garden, which is now fully grown! My favorite restaurant in Camden, Long Grain, makes amazing basil fried rice. So I wasn’t scared to add a ton. 

Tasting + Plating

When I stirred it all together, I added my sauce and made sure it coated everything. I tasted it, expecting to need seasoning. But the lobster fried rice was sweet, salty, umami, and filled with lobster flavor. I was so happy with it. The rice was crispy, hot, and ready to serve. I played around with a few variations of plating first. I tried to fill the hollow lobster bodies with fried rice and garnish with extra scallions. But I didn’t love it. Then, I trimmed the antennae and used the shells and tails as bowls. But ultimately, the presentation I loved was a classic puck of fried rice molded in a cup. Topped with an elegant lobster tail.

The taste, like I said, is sweet, rich, salty, umami, and garlicky. The ginger really complements the lobster and basil. The rice is filled with lobster flavor from the lobster stock. And I love the slight funkiness of the oyster sauce and the roe eggs. The scallions add a beautiful color and crunch. I also filled the lobster fried rice with a generous amount of lobster. The only way I think it could be improved would be to toss the lobster with miso butter and place some on top. But I wanted to start with this classic, delicious recipe first. 

The Perfect Lobster Recipe

I had a whole plate for lunch. When I heated it up in my stainless steel pan I deglazed the brown bits with more lobster stock. Then, I cooked it until it thickened into a glossy lobster sauce. And I poured it all over the top. This took it from delicious to other-worldly. I’m so happy with how my lobster fried rice turned out. I went back and forth a lot about what the “perfect” lobster recipe would be this summer. But I’m really proud of this one. I love making fried rice so I’ve really mastered my recipe. Adding lobster is just the ultimate extra touch. 

I’ll be enjoying the summer sun and gorgeous Maine coast for a while. My family is visiting next week, which is so exciting. I’ve been so go-go-go this week that I’m looking forward to slowing down a bit and taking time to relax, eat lobster, and love life. 

Thank you for reading! Be sure to check out my prints page (or my Etsy) for 100’s of art prints and recipe cards. Be sure to use the code THEFORKEDRING on Etsy for 25% off. 

Print Pin

Maine Lobster Fried Rice

A rich, delicious classic fried rice with Maine lobster and lobster roe-infused eggs

Course Main Course

Cuisine American, Chinese

Keyword fried rice, lobster

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Servings 4

Author theforkedring

Ingredients

• 2 cups long grain white rice
• 2 cups lobster stock or water
• 2 whole cooked Maine lobsters
• 5 whole eggs
• 1 cup chopped scallions
• 2 tbsp sweet soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp thai chilli sauce
• 1 tbsp oyster sauce
• 2 tbsp vegetable oil
• 1 tbsp chopped fresh ginger
• 4 cloves chopped fresh garlic
• 2 cups fresh basil

Instructions

• Start by combing your rice and lobster stock (or water) in a rice cooker (or cook according to package directions).
• Once rice is cooked, remove from heat and let cool. Spread evenly onto a baking sheet and place in fridge to chill fully (at least 30 minutes).
• Pick the meat from 2 cooked lobsters to remove claw, knuckle, and tail meat. Chop into small pieces and refrigerate until ready to cook. Reserve 1-2 tbsp lobster roe (the waxy red substance in the body) to mix with your eggs.
• Prepare scallions by chopping into a thick dice. Place in a bowl until ready to cook.
• In another bowl, combine soy sauces, vinegar, sesame oil, chili sauce, and oyster sauce and whisk until combined. Set aside.
• Next, heat a large wok over medium-high heat and season with a thin layer of oil. Then, add 1 tbsp vegetable oil and heat.
• In the meantime, crack and blend your 5 eggs with lobster roe (about 2 tbsp) until cohesive and orange-colored. Pour into hot oil and stir constantly with a wooden or metal spoon, scraping the wok to keep eggs from sticking.
• Once eggs are fully scrambled and no liquid remains, transfer egg to a paper plate or baking sheet to cool and carefully wipe remnants of egg from wok. Re-season with a little oil.
• Next, add your another 1 tbsp of vegetable oil to your wok and turn heat down to low. Meanwhile, chop garlic and ginger into a fine dice and add to your hot oil.
• Stir constantly, for about 1-2 minutes, until garlic and ginger begins to brown. Remove from heat if it begins to burn. Then, add your chilled rice and stir.
• Turn heat back up to medium-high and cook for 5 minutes, pushing rice to cover the wok in a thin layer. Then, add your eggs, most of the chopped scallions, lobster, and basil on top of the rice.
• Stir the mixture together, scraping any stuck rice from the sides. Then, add your prepared sauce mixture and stir to coat all of your rice grains.
• Cook for another few minutes to warm the rice and lobster completely. Then, turn off heat and serve immediately, garnishing with the rest of the scallions.

Notes

• You can always buy prepare lobster meat if you don’t feel like picking a lobster! If you pick your own, make sure to use nut crackers or lobster pickers to help.
• You can buy lobster stock, but if you want to make your own, combine lobster ragged bodies with onion, celery, carrot, garlic, ginger, and spices of your choice in a large stock pot. Then, add water to cover completely. Cook over low-medium heat for 2-4 hours until the mixture is golden and flavorful, then strain and cool.
• If you don’t want to use the lobster roe in your egg mixture, just use regular eggs, whisked together, which will still be delicious!
• You can order lobsters to be cooked at most seafood spots in Maine, or at grocery stores. I’d recommend this instead of cooking them yourself, unless you’re comfortable with the process and have access to fresh lobster.