One can coconut milk

One lobster, steamed and shelled and the tails chopped (1-2lbs) reserve 1/2 cup of water for stock

1 Tblsp ea.- Lemongrass and ginger pastes

4 oz shiitake mushrooms sautéed in spicy oil

scallions for garnish

a handful of sautéed carrots

1 tsp of miso

handful of slivered, sautéed onion


Prepare the lobster. Do not over cook. Once the shell is red, cook 3-4 minutes further. Cookbooks tell you longer, but remember that you’ll be adding this into the soup and continuing to heat it. You’ll get rubbery results in the finished product if you don’t follow these directions in the preparations. Use stock to sauté carrots and onion until soft’ish. We want some snappy texture, so don’t over-cook. Saute the mushrooms in the spicy oil until caramelized. On low, warm up the coconut milk with the pastes and miso in a saucepan. Add another dash of spicy oil. When the milk is warmed through, add the other ingredients and continue to warm another 5-10 minutes. Let cool and refrigerator overnight to allow the flavors to set. Serve warmed on the stove, not the microwave. Garnish with scallions before serving and don’t forget this step it really finishes the soup!  Serves 2 as an appetizer or side dish.

*Feel free to add other seafood (scallops are delicious in this) and other Asian vegetables (mini-corn is yummy too). Consider color and texture in the finished product.

**Should be consumed within two days of cooking. Lobster is a highly perishable meat.


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