Opulent Lobster and Sausage Congee

1. Steam Chinese sausages

Begin by steaming the Chinese sausages for about 10 minutes. This process will deepen their flavor and color, giving them a deep red hue and causing them to shrink slightly. Once steamed, allow the sausages to cool and then dice them into ⅓-inch pieces.

2. Prepare lobster

While the sausages are cooling, take the thawed lobster tails and remove the shells. Pat the lobster meat dry with paper towels and cut it into ½-inch dice. Place the diced lobster in a bowl.

3. Marinate lobster

In a separate bowl, mix together the oyster sauce, sesame oil, white rice wine mixed with ginger juice, light soy sauce, white rice vinegar, sugar, and a pinch of white pepper. Pour this marinade over the lobster pieces, ensuring they are well-coated. Set the lobster aside to absorb the flavors.

4. Blend rice

Now, take the cooked rice and blend it with 1.5 cups of chicken stock on low speed until it reaches a grainy consistency. This step is crucial for achieving the smooth texture of congee.

5. Cook congee base

Transfer the blended rice mixture to a large nonstick pot. Add the remaining 1.5 cups of chicken stock, 1 cup of water, and the diced sausages. Cook the mixture on low heat, covered, for about 5 minutes, stirring often to prevent sticking. Then, uncover the pot, raise the heat to medium, and cook for an additional 5-7 minutes until the congee starts to boil.

6. Add lobster

Once the congee is boiling, add the marinated lobster along with its marinade to the pot. Bring the mixture back to a boil, ensuring the lobster is cooked through. Taste and adjust the seasoning with salt if necessary.

7. Serve congee

Finally, turn off the heat and transfer the congee to a heated serving dish. Serve immediately, enjoying the rich flavors of the lobster and sausage melded into the creamy congee.