Poached Lobster in an Oriental Broth

Name: Poached Lobster in an Oriental Broth
Cuisine: British
Ingredients: court bouillon sufficient to cover lobsters; court bouillon sufficient to cover lobsters; 2 × 550 g/1¼ lb live lobsters; 2 baby pak choi; 2 spring onions; 3 shiitake mushrooms; 400 ml/14 fl oz water; 2 tsp dark soy sauce; 4 tsp rice wine vinegar; 1 small hot red chilli; ½ small clove of garlic cut into a fine julienne; 10 g/¼ oz ginger cut into a fine julienne; 15 g/½ oz rice noodles; 25 g/1 oz cooked fresh peas; 4 basil leaves; 2 tsp sesame oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

court bouillon sufficient to cover lobsters
2 × 550 g/1¼ lb live lobsters

Europe
United Kingdom
Fish course
Soup
Pescatarian

Method

Bring the court bouillon to the boil. Plunge in the lobsters, return to the boil for 2 minutes, remove from the heat and allow to cool.

Trim the baby pak choi and blanch these for a few seconds in boiling salted water until they go limp, refresh in iced water and drain. Trim the spring onions and cut them into pieces at an angle. Remove the stalks from the mushrooms and cut the caps int