2 1 ¼ lb. Maine Lobsters, 1 cup Jasmine Rice, 1 ½ cup Water

Cooked Rice, ¼ cup Scallion, 1 tsp. Garlic – minced, 2 tbsp Cilandro (leaf of steam) cut fine, 1 tbsp Soy, 1 tbsp Corn Starch, 1 Egg.

Thai Peanut Cream
1 tsp. Garlic, 1 tbsp Shallot, 1 tbsp Ginger, ½ cup Dry Sherry, 1 tbsp. Peanut Butter, 2 tbsp Sweet Chili Sauce, 2 cups Heavy Cream

Boil Lobster in salt water. Blanche whole lobster 5 minutes in boiling water. Remove and cool in ice water. Remove tail, cut in ½ lengthwise, and remove meat. Remove clams from shell. Remove knuckle meat. Hold until ready to use.

Jasmine Rice Cake - (Preferably one day in advance to cool). Steam in rice cooker or on very low heat in a covered pot on stove. Cool. When cold crumble rice into individual grains.

Mix the cooked rice with scallion, garlic, cildanro, soy, corn starch and egg in a bowl. Place a metal ring in non-stick pan – lightly spray with Pam type spray. Fill with rice mixture and brown on both sides. Hold until ready to use.

Place garlic, shallot, ginger and sherry in sauté pan. Reduce by 2/3. Add peanut butter – stir to dissolve. Add sweet chili sauce and heavy cream. Reduce until lightly thickened approximately by 1/3. Add lobster and reduce heat so cream is hot but not bubbling (170 degrees) warm lobster through. Place rice cake on tray in 325 oven to heat.

Heat a sauté pan on stove – very hot. Add 1 tbsp. Peanut oil – pan must be smoldering hot. Add 2 cups pea tendrils. Sauté quickly until they just start to wilt. Season with salt & pepper.

Place rice cake in bowl or deep plate. Place pea tendrils on top. Place ½ tail& 1 claw on top of pea tendrils. Reduce cream a little more to make sure it is viscus. Season with salt & pepper. Spoon cream and knuckle pieces over and around dish.