Asian-style Lobster Soup
From lillyann 16 years agoIngredients
- 3 live Maine lobsters (you can choose not live), about 1 lb each shopping list
- 2 lemongrass sticks shopping list
- 1 can of coconut milk (14 oz) shopping list
- 2 + 1/8 cups water shopping list
- 5 coriander seeds, crushed shopping list
- 4 peppercorns, crushed shopping list
- 1 medium red onion, sliced thinly shopping list
- 2 garlic cloves, crushed shopping list
- 1 scallion shopping list
- 2 oz ginger root, chopped shopping list
- 9 oz romanesco broccoli, (you can use regular)steamed for 2 to 3 min shopping list
- 1 corn ear shopping list
- A few red radishes, sliced thinly shopping list
- 4 Tbsp vegetal oil shopping list
- salt shopping list
- fresh coriander shopping list
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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