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Asian Maine Lobster Chowder with Coconut, Corn and Lemongrass recipe image Asian Maine Lobster Chowder with Coconut, Corn and Lemongrass recipe image

Asian Maine Lobster Chowder with Coconut, Corn and Lemongrass

Recipe

Servings 8

Ingredients

Maine Lobster Claw Meat

COOKED WHOLE AND SHELLED 8 EA.

Maine Lobster Tail Meat

COOKED, ¾-INCH DICE 1 LB.

Egg

1 EA

Shallot

THINLY SLICED 4 OZ.

Garlic Cloves

4 GRATED

Lemon Grass

MINCED 2 TBSP.

Red Chile Flakes

DRIED 2 TSP.

Frozen Or Fresh Galangal (Or Ginger)

1-INCH PIECE, SLICED THINLY 2 EA.

Sugar

2 TSP.

Kaffir Lime Leaves

CENTER RIB REMOVED, CRUSHED (OR ZEST OF 1 LIME) 2 EA.

Sweet Corn

BLANCHED ON THE COB AND CUT OFF INTO KERNELS 2 CUPS

Enoki Mushrooms

½ CUP

Cherry Tomatoes

HALVED 1 CUP

Cilantro Sprigs

12 EA.

Thai Basil Leaves

HALVED 12 EA.

Fried Shallots

4 TBSP.

Vegetable Oil

2 TBSP.

Chili Paste

GROUND ½ TSP.

Lobster Stock

4 CUPS

Chicken Stock

RICH 2 CUPS

Coconut Milk

UNSWEETENED 4 CUPS

Fish Sauce

4 TBSP.

Lime Juice

2 TBSP.

Directions

Step 1:

Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chile flakes, and chili paste, and brown slightly, about 30 seconds.

Step 2:

Working quickly and without burning the spices, add the galangal, lobster stock, chicken stock, coconut milk, and kaffir lime leaves. Bring to a boil and let simmer for 5 minutes so the flavors can meld.

Step 3:

Adjust the seasoning with the fish sauce and sugar, then add the lobster meat. Bring to a simmer and let lobster heat through. Add the corn and mushrooms. As soon as it comes to a second boil, turn off the heat and add the tomatoes and lime juice.

Step 4:

Garnish with the lobster claws, cilantro, Thai basil leaves, and fried shallots. Serve immediately.