I had an "ah hah" moment. Boil the lobster, break down the meat and throw the shells back in the pot with some added flavors for a wonderful broth. Every cook should have a recipe to make use of the leftover bodies and shells!
From there, it morphed into a wonderful Seafood Noodle Bowl in lobster broth. Instant smiles as soon as I tasted it! I will now share the recipe with you…
- 1-1 to 1.5 lb. lobster
- 1 cup raw cleaned shrimp
- 1/2 cup whole baby clams
- 8 oz. corn or rice noodles
- 2 or 3 stalks of julienned scallions
- 1 tablespoon fresh or dried chives
- 1 teaspoon dashi - a japanese soup stock powder (optional)
- salt and pepper to taste
- 1/2 cup white wine
- reserved lobster broth
Add enough water to cover the lobster, bring to boil and boil the lobster for about 15 minutes. Remove the meat from the shells and clean out the body. Break the shell into small pieces. Throw the shells back into the broth-like water and add, dashi, salt and pepper. Bring to a rapid boil. Strain the broth to remove all of the shells and return to pot. Just as it starts to boil again, add shrimp and clams cover and turn off the heat. Let stand for another 15 minutes.
In the meantime, boil the noodles until just soft. Strain and lay noodles at bottom of a bowl. Remove the shrimp and clams form the pot.
At this point, start building your seafood tower by adding the lobster tail and claw meat, the clams and shrimp. Top with julienned scallions. Pour the broth around the seafood and noodles until bowl is almost full. Sprinkle with chives.
NOTE: You can drizzle with sesame oil or chili oil if you want added flavor and spice.
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