Maine Lobster Hot Pot with Burnt Orange Dashi and Egg Noodles
Source: Recipe from Chef Gavin Citron
A steaming meal in a bowl that pairs Maine lobster with Japanese flavorings for a real taste treat. This is satisfying and delicious.
10 lobster heads, split and seasoned with salt & pepper
1 bottle dry riesling
3 onions, chopped
1⁄2 bunch celery, chopped
1 fennel bulb, chopped
1 garlic bulb, minced
3 Thai chilies, diced
1 stalk lemon grass, bottom part roughly chopped
1 lime leaf
1 tbsp. star anise
1 tbsp. coriander
1 tbsp. cardamom
1 tbsp. tarragon
4 oz. kombu (seaweed)
Meat from 10 lobster tails and claws
1 lb. fresh egg noodles
1 bunch fresh mint, roughly chopped
1 bunch fresh basil, roughly chopped
- On a sheet pan in a hot oven, roast oranges with skin until they blacken and split in half. Juice and reserve.
- In a heavy medium stockpot, brown lobster heads; deglaze the pot with the dry riesling.
- Add onions, celery, fennel, garlic, and chilies and sauté until soft; fill the pot with water to cover the vegetables.
- Add lemon grass, lime leaf, star anise, coriander, cardamom, and tarragon and stir several times to combine.
- Add kombu and bring to a rolling simmer and cook for about 1⁄2 hour.
- Remove from heat and add roasted orange juice. Strain out liquid and reserve.
When ready to serve, re-heat the soup and add lobster meat and egg noodles. Garnish with fresh mint and basil.