Ingredients

How to make it

  • Boil the lobster tails and claws for six minutes, until the shell can be removed. Reserve the claw meat, and dice the tail meat.
  • Sauté the lobster shells in olive oil with carrots, onions, celery, cilantro stems, and lemongrass for about eight minutes. Deglaze with wine and water. Bring to a boil, then reduce heat and simmer for two hours. Strain, removing all solids.
  • In a large skillet, heat the sesame oil and add the garlic, shallot, and scallions; sauté 30 seconds. Add the lemon juice, the lime juice, and the fish sauce. Reduce and toss in peppers and lobster. Add stock; bring to a boil. Garnish with reserved claw and cilantro sprig.

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