Ingredients
- 3 each 1-lb. live lobsters - tails, claws, and head removed, body cut in half shopping list
- 2 Tablespoons olive oil, as needed shopping list
- 2 each carrots, chopped shopping list
- 2 each yellow onions, chopped shopping list
- 1head celery, chopped shopping list
- 1 bunch cilantro stems, chopped shopping list
- 2 stalks lemongrass, chopped shopping list
- 2 cups dry white wine shopping list
- 4 quarts cool water shopping list
- 2 Tablespoons sesame oil shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 each shallots, finely chopped shopping list
- 2 each scallions, finely chopped shopping list
- 2 each lemons, juice only shopping list
- 2 each limes, juice only shopping list
- 3 Tablespoons Thai fish sauce shopping list
- 1 each yellow pepper, finely julienned shopping list
- 1 each red pepper, finely julienned shopping list
- 1 each Anaheim chile pepper, finely julienned shopping list
- 1 pinch salt and pepper, to taste shopping list
- For garnish cilantro shopping list
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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