Lobster Miso Soup
When we think about lobster, we usually think of the meaty tail part, but other parts of the lobster are very flavorful as well. In this case, we have used the head to enhance the flavor of the Japanese miso soup.
- 2 lobster heads
- 3 tablespoons miso
- 3 tablespoons finely sliced scallions
- 1/3 ounce konbu/kelp. about 3 inches
- 6 cups water
- 3 tablespoons of wakame (dried seaweed)
- 1/2 cup katsuobushi (dried bonito flakes)
- soy sauce, optional (i did not add to the soup)
- Soak 3 inch of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp.
- Bring to a boil and add 1 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.
- Return the dashi to the saucepan over low heat. Add the wakame and continue to simmer for a couple minutes until it open up and increase in size. Remove wakame using a fine strainer. Set aside.
- Bring the dashi to boil. Add the miso paste and stir until dissolved
- Add the reserved lobsters to the dashi and cook for 10 minutes
- Stir in scallions and the reserved wakame. Serve immediately.
Another Lobster Recipe: Lobster Mac and Cheese