How to make it

  • Boil the lobster for 6 min in rolling water.
  • Cool in iced water and then break the claws and tails. Keep the heads and legs of the lobsters.
  • Cut the tails open with a scissor and remove the meat. Use a nutcracker to open the claws and remove the meat. Reserve.
  • Chop the garlic and ginger.
  • Slice the scallion and keep.
  • Slice the lemongrass.
  • Heat the oil in a large wok and then add the garlic, onion, ginger and lemongrass. Cook for 1 min or 2.
  • Add the head and legs of the lobsters. Cook for 2 min while stirring.
  • Add the coconut milk and water. Season with salt and the coriander seeds and peppercorns. Cover and cook for 10 to 15 min.
  • In the meantime, prepare the vegetables. Boil the corn for 3 to 4 min and cut the kernels. Keep.
  • Steam the romanesco broccoli for 3 min and keep.
  • Slice the radishes thinly.
  • Filter the broth.
  • Add the vegetables, lobster meat and serve with fresh coriander and the scallion.

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