Braised Shark's Fin Soup With Lobster And Scallop Recipe

Rehydrate the dried shiitake mushrooms in 1 cup of warm water for 20–30 minutes. Reserve soaking liquid, strain and set aside.

In a large stockpot, combine the chicken stock, reserved mushroom soaking liquid (carefully pour to leave grit behind), and fish or clam stock if using. Add ginger slices and the smashed shallot.

Bring to a gentle simmer over medium heat. Add Shaoxing wine. Reduce heat to low and simmer gently, uncovered, for 20 minutes to infuse flavors.

Remove ginger and shallot pieces with a slotted spoon. Keep the broth at a low simmer while preparing the rest of the soup.

If using bean thread or konjac-based imitation shark's fin, soak or rinse according to package directions until softened. If using shredded konjac, rinse thoroughly. Drain and cut into 2–3" strands if larger. Pat dry.

Pat lobster meat dry, then cut into 1/2" bite-sized pieces. Lightly season with a pinch of salt and a small pinch of white pepper.

Pat scallops dry and, if large, cut in half horizontally. Season scallops lightly with a pinch of salt. Set lobster and scallops aside.

Heat a small skillet over medium heat and add 1 tsp sesame oil. Sauté minced garlic and the white parts of the sliced spring onions for 30–45 seconds, until fragrant but not colored.

Add the sautéed aromatics into the simmering broth. Stir in light soy sauce, oyster sauce, 1 tsp sugar, and 1 tsp salt. Taste the broth and adjust seasoning carefully — it should be savory with a subtle sweetness and briny depth.

Bring the broth back to a gentle simmer. Add the softened imitation shark’s fin into the broth and simmer for 3–4 minutes so it warms through and absorbs flavor.

Stir the egg white lightly with a fork to loosen. Slowly drizzle the egg white into the simmering broth in a thin stream while stirring gently to create fine ribbons (egg strands).

Mix the cornstarch and cold water to make a smooth slurry. Slowly pour the slurry into the simmering broth while stirring to slightly thicken it. Simmer for 1–2 minutes until broth has a slightly silky body.

Increase heat so the broth is at a gentle simmer (not rolling). Add lobster pieces and cook for 1–2 minutes until they turn opaque and firm. Avoid overcooking.

Add scallops and cook for another 1–2 minutes until just cooked through (scallops should still be tender). Remove any foam that forms with a spoon.

Taste and adjust seasoning with white pepper and, if necessary, a touch more salt or soy. If the broth needs more depth, add a small splash (1 tsp) of Shaoxing wine or fish stock.

Divide julienned ham and optionally blanched baby bok choy among 4 warmed soup bowls.

Ladle the hot braised shark’s fin soup with lobster and scallops over the garnish so each bowl gets an even share of lobster, scallop, and imitation fin.

Finish each bowl with the green parts of the sliced spring onions, cilantro leaves, and a few drops of sesame oil. Add a small drizzle of chili oil if desired.

Serve immediately while hot.