Chef Neil Fraser’s THAI LOBSTER SOUP

www.gracerestaurant.com

1/4 cup fresh ginger, chopped
1 tablespoon garlic, chopped
1 1/2 yellow onions, chopped
1 bunch scallion, chopped
1/4 cup oil
1 tablespoon fresh lemon grass, chopped
2 each kaffir lime leaves

In a stock pot add all of the above and sweat over medium flame till translucent.

Then add:

1 bunch fresh basil
1/2 bunch fresh cilantro
1/4 cup seasoned rice vinegar
2 cans coconut milk
1 tablespoon chili paste (more or less for spice level)
2 tablespoons soy sauce
2 roma tomatoes cut in 1/2
1 tablespoon fish sauce (Vietnamese seasoning much like soy but different)
12 cups lobster stock

Bring to a boil and simmer for 1 hour or 1.5 hour till flavor is right.  Strain and serve with lobster meat. Boil a lobster whole for 4 minutes and then shock in ice water.  Pick out the meat and you have lobster meat

Lobster stock

3 pounds lobster shells  ( heads) or shrimp shells
1/2 pound onions, chopped
1/4 pound carrots, chopped
1/4c pound celery, chopped
3 roma tomatoes, cut in half

Add all ingredients to a stock pot and cover by 4 inches with water and bring to a boil and simmer for 2 hours over low to med flame.  Strain.

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