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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 23 |
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The recipe of this soup is inspired and adapted from one that I found in an old copy of Elle à Table. I am still scared of the lobsters! (for 2 to 3 main course dishes, according to appetite) Ingredients:
3 live maine lobsters (you can choose not live), about 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 romanesco broccoli, (you can use regular)steamed for 2 to 3 min |
1 corn ear |
a few red radishes, sliced thinly |
4 tbsp vegetal oil |
salt |
fresh coriander |
Directions:
1. Boil the lobster for 6 min in rolling water.
2. Cool in iced water and then break the claws and tails. Keep the heads and legs of the lobsters.
3. Cut the tails open with a scissor and remove the meat. Use a nutcracker to open the claws and remove the meat. Reserve.
4. Chop the garlic and ginger.
5. Slice the scallion and keep.
6. Slice the lemongrass.
7. Heat the oil in a large wok and then add the garlic, onion, ginger and lemongrass. Cook for 1 min or 2.
8. Add the head and legs of the lobsters. Cook for 2 min while stirring.
9. Add the coconut milk and water. Season with salt and the coriander seeds and peppercorns. Cover and cook for 10 to 15 min.
10. In the meantime, prepare the vegetables. Boil the corn for 3 to 4 min and cut the kernels. Keep.
11. Steam the romanesco broccoli for 3 min and keep.
12. Slice the radishes thinly.
13. Filter the broth.
14. Add the vegetables, lobster meat and serve with fresh coriander and the scallion.
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