Thursday, December 11, 2008

Asian Style Lobster Soup

I hate not having the time to post every day, but I have been up to my neck in work for the last few weeks. Tonight's dinner is going to be one of my favorite Asian style lobster soup recipes of all time. I had the warehouse in Maine send mine out for delivery this morning, so they are sitting here next to my desk waiting to become dinner. Tonight I am going to make the time to prepare this meal myself, I miss cooking every day!


  • 3 live Maine lobsters 1 lb each
  • 2 lemongrass sticks
  • 1 can of coconut milk (14 oz)
  • 2 + 1/8 cups water
  • 5 coriander seeds, crushed
  • 4 peppercorns, crushed
  • 1 medium red onion, sliced thinly
  • 2 garlic cloves, crushed
  • 1 scallion
  • 2 oz ginger root, chopped
  • 9 oz broccoli
  • 1 corn ear
  • A few red radishes, sliced thinly
  • 4 Tbsp vegetable oil
  • Salt
  • Fresh coriander
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 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.