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Lobster Noodle Soup

Lobster Noodle Soup

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The lobster cooking liquid is used as the base for this multilayered and rich soup, which gets additional depth from lobster shells, corn cobs, and other summer vegetables. If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.


  • 5 ears of corn, kernels removed, cobs reserved
  • 1 large fennel bulb, fronds removed, bulb cored, thinly sliced
  • 1 large leek, white and pale-green parts only, thinly sliced into rings
  • 2 baby eggplants, sliced into ¼-inch rounds
  • 1 ounce dried porcini mushrooms
  • 2 cups broccoli rabe, thick stems removed
  • 2 tablespoons Old Bay seasoning
  • 2 pints cherry tomatoes, halved, divided
  • 4 radishes, trimmed, quartered
  • 1 cup basil sprigs, plus more
  • Olive oil, parsley leaves, cilantro leaves, thinly sliced fresh chiles, and lemon wedges (for serving)

Recipe Preparation

  • Bring 6 quarts water to a boil in a large stockpot. Add lobsters, cover, and cook 8–10 minutes. Transfer lobsters to a rimmed baking sheet. Let sit until cool enough to handle, then separate claws and tails from bodies; return bodies to pot. Add corn cobs, sliced fennel, leek, eggplants, mushrooms, broccoli rabe, tomato paste, Old Bay seasoning, and 1 pint cherry tomatoes. Pick meat from tails and claws; set meat aside. Add shells to pot and bring to a boil. Cook, stirring occasionally and adding water as needed to keep everything submerged, until liquid is opaque, thick, and very flavorful, 50–60 minutes.

  • Using a slotted spoon, remove solids from lobster broth; discard (you want to get rid of the shells and cobs, but don’t worry about getting every last aromatic); season with salt. Add linguine and cook, stirring occasionally, until al dente, 8–10 minutes. Remove from heat and stir in corn kernels, radishes, 1 cup basil, and remaining cherry tomatoes.

  • Chop reserved lobster meat into bite-size pieces; drizzle with oil just to coat. Divide linguine and broth among bowls and top with lobster meat, fennel fronds, parsley, cilantro, chiles, and more basil. Squeeze lemons over top; drizzle with oil.

Recipe by Joshua McFadden & Sara Kramer,

Nutritional Content

Calories (kcal) 430 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 100 Carbohydrates (g) 76 Dietary Fiber (g) 9 Total Sugars (g) 16 Protein (g) 27 Sodium (mg) 430Reviews Section

Lobster noodle recipe

Lobster Noodle Salad

Lobster Noodle Salad, ingredients: 5 ounce Can of lobster (or possibly fresh), 2 c. Cooked

Clear Thai Salmon And Lobster Soup

gm Salmon, (9oz), 450 gm Lobster , (1lb), 2 x 200 gm Dry Vermichelli noodles , (7oz) Fresh

Fresh Lobster And Crab Meat Lasagna

picked clean, 1 1/2 lb Lobster , cooked, meat removed and 8 ounce. regular lasagna noodles

Curry Noodle Soup with Lobster Recipe

Heat the oil in a medium skillet over medium heat. Add the curry paste and cook for a couple of minutes until very fragrant and starting to sizzle. Whisk in the stock and bring the mixture to a boil. Whisk in the coconut milk and cook until just starting to simmer. Mix in the lemon juice, lower the heat, and keep warm. You can make the curry soup up until this point a day in advance and store in the fridge until ready to use.

Cook the pasta in salted boiling water until al dente. Drain and return to the pot. Add a spoonful of the curry soup to moisten the noodles and prevent them from sticking together. Add the cooked lobster and toss to heat slightly. You can reserve some lobster meat to place on top of the noodles for presentation.

Divide the noodles between four small bowls. Arrange any reserved lobster meat on top. Sprinkle the cilantro and peanuts on top. Pour the soup around the noodles in each bowl. I like to put the soup into a separate jug and pour it into the bowls at the table in front of my guests.

Easy Lobster Bisque Recipe

Super easy Lobster Bisque Recipe, perfect for the everyday home cook and new cooks too! This elegant but easy soup is perfected with garlic, onion, clam juice, sherry, tomatoes, creme fraiche and fresh herbs.

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Classic French recipes are always appealing to me. They are the basis for modern western cooking, you probably eat French-inspired food frequently without knowing it. Do you remember that sausage gravy your mom used to make and serve over biscuits in the morning? The gravy is started with a roux which is how a French classic Béchamel mother sauce is made. How about brown gravy for your mashed potatoes? Another French mother sauce called Espagnole. Eggs Benedict is served with Hollandaise, you guessed it, another French classic.

This time I am trying a bisque for the first time. A classic seafood soup with origins in France. Normally the flavor is extracted using several steps in order to extract the most flavor out of crustacean shells like lobster or shrimp. I have taken the long version and adapted a quicker version that does not sacrifice flavor or depth. Bottled clam juice is the key here which adds a tremendous amount of flavor while making this soup very easy to make. In fact, beginner cooks can make this and really impress their friends and family.

The bisque is started by frying some simple ingredients, adding the liquid and pureeing with a stick blender. A few garnishes and you’re done! Easy peasy but ohhh so good! This got two thumbs up from the family.

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Recipe Summary

  • 4 cups seafood stock
  • 4 whole lobster tails
  • 5 sticks salted butter
  • ½ medium white onion, diced
  • 2 medium (blank)s carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ½ cup cream sherry
  • ¾ cup uncooked white rice
  • 1 bay leaf
  • 4 tablespoons tomato paste
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¾ cup heavy cream
  • salt and ground black pepper to taste

Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.

Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.

Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Lobster or Crayfish Soup

We are a family of ocean lovers, and thus we are always on the lookout for delicious new ways to prepare sustainably caught fish and seafood. This is a simple dish that has always been a crowd pleaser. I learnt it from Mr R Scott-Hayward, president of The Cercle Epicurean Society in Johannesburg many years ago. I’ve featured it over the years in the hotels and always find that it has a following. At the Old Government House Hotel in Guernsey, it has quickly become one of the most popular dishes, especially as the restaurant has a reputation for superb shellfish and seafood dishes. As a general rule with fresh fish and seafood, your local catch is going to be the best tasting, and paying attention to what is sustainable, in our world today, is very important.

Occasion Cooking for a date, Formal Dinner Party

Recipe Course Hot Appetizer

Dietary Consideration Egg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free

Taste and Texture Buttery, Creamy, Rich

Type of Dish Fish Soup, Hot Soup, Soup


  • 3 fresh lobster tails or 4 medium crayfish tails
  • 50g (2 ounces) fresh streaky bacon or pancetta (unsmoked, diced in 5mm (1/4-inch) squares)
  • Half a teaspoon salt , a pinch pepper
  • 275ml (1 1/4 cups) fish stock or chicken bouillon (use the tail shells)
  • 4 ripe tomatoes
  • 75g (3 ounces) diced potatoes (not larger than 10mm (1/2-inch) squares)
  • 50g (4 tablespoons) butter
  • 2 teaspoons each thyme, parsley stalks and mace
  • 150ml (2/3 cup) hot cream


Sauté the bacon until crispy and set aside. Cook the potatoes in the same butter until lightly brown, then add the thyme, parsley, fish stock or bouillon and salt and pepper. Bring to the boil, then simmer for 20 minutes.

Blanch the lobster or crayfish (by placing the tails in boiling water for three minutes) and then remove the meat from the shells. Dice the lobster or crayfish and add to the soup with the shells: cook for a further 20 minutes. Remove the shells, skin and add the tomatoes, and simmer gently for another 20 minutes.

Remove the parsley and stir in the hot cream just before the soup is served. Sprinkle with ground mace and chopped parsley.

Icelandic Creamy Langoustine Recipe | The Perfect winter Soup

Once winter hits I am all about the soups. Soups are probably my favorite way to warm up during these long and cold Vermont winter days, and are an easy way to make sure that I am feeding my family with nourishing, local ingredients.

What I love so much about soups is that they can pack a big punch in a simple bowl, and usually are deserving of so much more respect than they usually get. Soups are one of the staple foods that every food culture has, but for this holiday recipe I wanted to showcase a famous soup from a country that seriously knows how to warm up during the winter months.

Cheater Pho (Asian Noodle Soup)

Pho is a super popular Vietnamese noodle dish. It’s also one of those amazing hangover foods that comes in particularly handy during your college days.

But pho typically takes hours and hours of simmering, which is simply too long for those busy weeknights. Now with this cheater version here, you’ll still have homemade pho, made from scratch of course, in 30 min or less.

And if rice noodles are difficult to find in your area, feel free to substitute any other kind of noodles here to your liking – ramen, udon, angel hair pasta, etc.

Quick dinners are meant to be exactly that. Quick and easy, not leaving you with crazy ingredients that you can’t find at your local grocery store.

So there you have it – this cheater pho is quick, comforting and just so darn easy.


  • ▢ 8 cups dashi
  • ▢ 400 grams fish balls , thawed (see notes after the recipe)
  • ▢ 400 grams shrimps , shelled and deveined (thawed if using frozen)
  • ▢ 1 bunch bok choy
  • ▢ fresh egg noodles , to serve four
  • ▢ fish sauce
  • ▢ sliced scallions , to garnish



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To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.


  • 4 (1 1/4–pound 560g) live lobsters
  • 1 (4-ounce 115g) stick unsalted butter, plus more for garnish
  • 1/3 cup (80ml) extra-virgin olive oil
  • 2 medium carrots (about 12 ounces 340g), diced
  • 2 medium yellow onions (about 1 pound 450g), diced
  • 4 large celery ribs (about 6 ounces 170g), diced
  • 4 medium cloves garlic, crushed
  • 2 tablespoons (25g) tomato paste
  • 1/4 cup (60ml) brandy
  • 1 cup (240ml) dry white wine
  • 5 cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth
  • 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
  • 3 sprigs tarragon, plus minced leaves for garnish
  • 1 bay leaf
  • 1/2 cup (120ml) heavy cream
  • Kosher salt and freshly ground white or black pepper
  • Cayenne pepper, to taste
  • Minced fresh chives, for garnish
  • Ground coriander seed, to taste

Lobster Miso Soup Recipe

Lobster miso soup was a popular japanese savoury appetizer. Miso it’s a fermented bean with a pleasant aromas and some kick’in savoury hint. The soybean is fermented with salt and special fungus. Miso is widely used in japanese style cooking, both in traditional and modern, and has been gaining world-wide interest. In Indonesia, miso is similiar to tauco.The diffrence is miso usually processed into fine paste while tauco bean is usually still in a whole form. The taste, aroma, texture, and appearance of miso all vary by region and season, but mostly there are three types of miso white, red and a combination miso. I used the white miso paste for this lobster soup. I like using it too for making Steamed Fish with Miso Paste.

Using miso paste on lobster soup is a little bit tricky, make sure that you watch the saltiness of your miso paste. I like the low sodium miso paste or less salty miso is simply because i can used it much larger amount to ge the umami, nutty and savoury taste of the miso. Some miso paste got a very pungent and strong aromas, especially the red miso paste, use that carefully to prevent it’s over powering the lobster soup flavour.

Recipe Lobster Japanese Miso Paste Soup

My first lobster soup with miso paste seasoning is Plaza Indonesia’s Sushi Tei , Jakarta. Sushi Tei is an upscale japanese restaurant with authentic and also fusion japanese cuisine. Actually i offered a lobster sashimi with about 65 USD (don’t forget the 6.5 extra tax) price tag, it’s came with an hectic presentation the head and tail is served as a garnish and the meat is thinly slice along side with rice vermicelly and tiny caviar. I only finished about 3-4 thinly slice lobster’s meat since it’s TOO FRESH for me. It’s twiching when i dipped into the soy sauce and wasabi paste, that’s exactly what i mean for too fresh. Eating the lobster’s meat while the head is almost crawling is really made me losing my appetite. I’m okay with shark fin, snake meat, or soft shell turtle meat, but this lobster sashimi presentation is kinda tortune for me. For the verdict, live lobster’s tail meat is nothing diffrent from live shrimp that i’ve taste before, infact i like the shrimp sashimi more than lobster sashimi because the lobster sahimi is rather bland. I was planned to take home the remaining lobster, but then the waitress ask me weather i want to had them making a miso soup with it, i directly agree considering my sister’s house is quite far away. The lobster soup was superb, maybe because the ingredient is very fresh, but i hope the add more miso paste in the broth. I guess i just pretent it’s sspecial since i’m saving a budged for that dish.

Recipe Japanese Lobster Miso Soup

For making japanese style lobster miso soup, you can use raw or cooked lobster, but i prefer the raw since it’s contain much more flavour to be extracted. I also suggest you to boil the lobster and take the meat after boiling it until cooked, it’s needed to prevent it get overcooked. For the garnish, i use shaved bonito fish flakes (katsuiboshi) and crispy seasoned seaweed. For serving, this lobster soup is quite good to served with nice and warm udon, ramen or even noodle. I guess lobster is almost fit with any pasta or noodle dish, just like my Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens.

Watch the video: lobster air tawar salatiga u0026 central koi Original japan Lahannya mantap! (August 2022).