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!

Ingredients

• 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

Directions
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.
Source:Soup

Butternut Squash & Lobster Soup

It's winter in Chicago for sure. Today is a cold and windy day so I'm going to make some lobster soup for this weekend! This is one of my favorite fall soups of all time. It just seems to warm you all the way to the bone.

Ingredients

• 2 Large Butternut Squash
  
• 2 small Onion
  
• 10 cloves Garlic
  
• 4 Yams
  
• 2 quart Chicken Stock
  
• 1 cup Heavy Cream
  
• 1 Lobster Tail (cooked and broken in chunks)
• 4 stalks Dill
  

Directions
Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion. In a large stockpot, sweat the garlic and onions (add a couple drops of oil to the pan and spread it; then over low heat and covered, let the onions and garlic cook in their own juices until soft. Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes. Puree the soup in a blender, adding the cream slowly, and return to a pot. Simmer until hot. Blend the dill and oil together. Garnish with lobster and dill oil.
Source:Squash Soup