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Lobster Recipes
 Soups
Maine Lobster Hot Pot with Burnt Orange Dashi & Egg Noodles

3 oranges
10 lobster heads, split and seasoned with salt & pepper
1 bottle dry Riesling
3 onions, chopped
½ bunch celery, chopped
1 fennel bulb, chopped
1 garlic bulb, minced
3 Thai chilies, diced
1 stalk lemon grass, bottom part roughly chopped
1 lime leaf
1 Tablespoon star anise
1 Tablespoon coriander
1 Tablespoon cardamom
1 Tablespoon tarragon
4 ounces kombu (seaweed)
Meat from 10 lobster tails and claws
1 pound fresh egg noodles
1 bunch fresh mint, roughly chopped
1 bunch fresh basil, roughly chopped

On a sheet pan in a hot oven, roast oranges with skin until they blacken and split in half. Juice and reserve.

In a heavy medium stock-pot, brown lobster heads; deglaze the pot with the dry Riesling. Add onions, celery, fennel, garlic, and chilies and sauté until soft; fill the pot with water to cover the vegetables.

Add lemon grass, lime leaf, star anise, coriander, cardamom, and tarragon and stir several times to combine. Add kombu and bring to a rolling simmer and cook for about ½ hour.

Remove from heat and add roasted orange juice. Strain out liquid and reserve. When ready to serve, reheat the soup and add lobster meat and egg noodles. Garnish with fresh mint and basil