Lobster Tom Yum Recipe
Turmeric rice noodle, green crab broth, mussels, confit mushroom, lemongrass, dill. Contains shellfish (lobster, mussels, shrimp and crab), fin fish and allium. Gluten Free.
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Ingredients
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Noodles
Broth
Seafood
Mushrooms
Garnish
Method
Prepare the Broth
Make the Crab Broth
In a large pot, combine the green crab, fish stock, and lemongrass. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavors to meld.
Strain the Broth
After simmering, strain the broth through a fine mesh sieve to remove the solids and return the liquid to the pot. Stir in fish sauce, dill, and lime juice.
Cook the Seafood
Add Mussels and Shrimp
Bring the broth back to a simmer and add the mussels and shrimp. Cook for about 5-7 minutes or until mussels are open and shrimp are pink.
Add Lobster
Gently fold in the chopped lobster meat and confit mushrooms, allowing them to heat through for an additional 2-3 minutes.
Prepare the Noodles
Cook Noodles
While the seafood is cooking, prepare the turmeric rice noodles according to package instructions. Drain and set aside.
Serve
Plate the Dish
In serving bowls, place a portion of the turmeric rice noodles, then ladle the hot crab broth and seafood mixture over the noodles. Garnish with fresh cilantro and serve with lime wedges on the side.