Lemon Grass & Lime Lobster Noodle Bowl

Temps des Fêtes 2012
food and drink

BY: Jennifer MacKenzie

A lighter meal doesn’t have to be low in interest or in flavour. Aromatic lemon grass, lime leaves and ginger lend a lovely depth to this light vegetable and noodle soup and the lobster elevates it to entertaining-worthy status. Buy live lobsters and cook them yourself just before making the soup. Or have the store cook them for you, but keep in mind, whenever lobster is concerned, fresh is best—purchase it the day you plan to serve it whenever possible.

8 oz (250 g) wide rice noodles
2 stalks lemon grass
8 cups (2 L) reduced-sodium vegetable stock or broth
4 lime leaves
2 cloves garlic, minced
1 piece ginger root, 2 inches (5 cm), thinly sliced
2 tbsp (30 mL) reduced-sodium soy sauce, approx.
2 lobsters, each 1¼ to 1½ lbs (625 to 750 g), cooked
1 carrot, julienned
1 sweet red pepper, cut into thin strips
2 tbsp (30 mL) rice vinegar
Asian hot chili sauce
2 green onions, thinly sliced on diagonal
Chopped fresh cilantro

1 Soak rice noodles in hot water for 20 minutes.

2 Meanwhile, remove outer layers from lemon grass and coarsely chop tender inner bulb. Combine lemon grass, stock, lime leaves, garlic, ginger and soy sauce in a saucepan. Bring to a simmer over medium-high heat. Reduce heat, cover with lid slightly ajar, and simmer for 15 minutes or until flavours are infused.

3 Remove lobster tails and claws from shells (remove leg meat, if desired). Cut each tail crosswise into slices. Keep claws whole, if possible. Set aside.

4 Strain broth into a large pot. Drain rice noodles and add noodles to broth in pot. Stir in carrot, red pepper and vinegar and bring to a simmer over medium-high heat. Reduce heat and simmer for 5 minutes or until vegetables are tender-crisp. Season to taste with chili sauce and more soy sauce, if desired.

5 Using tongs, divide noodles and vegetables among large, warmed serving bowls. Divide slices of lobster tail and any other meat, arranging in centre. Place 1 claw in each bowl. Pour broth overtop and garnish with green onions and cilantro.

Serves 4

What to Serve

Stock Type249433