Seafood Soup

Yes, made this for lunch yesterday, and a rating of 5 out of 5, and a photo or two will be manhandled into the post later today:  (But for some reason, WordPress seems to be unable to view the existing photos for this blog at this moment.  They’ll figure it out…)

First, earlier in the week, take one live lobster (1.25 – 1.5 lb) and steam him (or her) for 15-20 minutes.   My crustacean was purchased on sale.

Reserve the water that drains out of the body as you open the crustacean up.  (Not the water you used to cook him in; that’s probably a little too dilute, but you may want to experiment with cooking that down?)  Anyhow, as I say, open him up and collect the meat:  Tail, claws, arms, larger pieces of body meat.  In my case, I reserved most of the tail and one arm and claw, and just a little of the body meat.  (I ate the rest, including the tamale…)  Reserve the claw-lettes still in their shell, and reserve some of the shell from the tail and claw (but not the belly body cartilege, for reasons that may become apparent).  You may also reserve some of the lobster “butter”, that soft white material found inside the lobster.

When you are ready to make the soup, in a day or two, have to hand one or two small fillets of a fish such as ocean perch.

Also:  A handful of oyster mushrooms, sliced thin.
1/4 teaspoon fish sauce (Thai?)
1 vegetarian bouillon cube, preferably salt-free
A slice of tofu, sliced at 1/4 inch and cubed appropriately
1/2 lime
Some serrano pepper, perhaps about half of a pepper, sliced thin, deseeded or not as you see fit.
Wakame flakes, ready to use, two or three pinches.
A little extra water.

To the lobster broth add the water, mushrooms, wakame, serrano, bouillon, fish sauce, and lobster shells (including the claw-lettes).  Bring to a boil, then reduce to a quick simmer.  Cook for about five minutes.  Add the perch.  It is easiest to add the perch unsliced and after about 10-15 minutes more, gently break it into pieces with a fork.  Remove from stove top.

When cool enough, remove lobster shells, which is where you will be glad you didn’t add the interior body chunks with lungs and cartilege and all, since we are not straining this meal.

Transfer soup to your handy portable soup container, add the reserved lobster meat, broken into bite size morsels, refrigerate, and nuke at your convenience for lunch.  Scale up as desired.  This was excellent served alongside a sliced farmers’ market heirloom tomato that stood on its own with no dressing, and made for a complete lunch.

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