Asian Bisque Egg Noodles - Don't Throw Away Lobster Shells, Make a Broth and It's a Game Changer

Steps

1. 1

   Boil 1L of water and cook the lobster tails for 10 minutes, large claws for 4 minutes, and small claws for 2 minutes

2. 2

   Remove the lobster meat from the shells and set aside

3. 3

   Add chili oil to a pot and sear the lobster heads until golden

4. 4

   Add the remaining lobster shells and sauté to draw out the aroma

5. 5

   Add carrot, onion, garlic, and ginger in that order and sauté for 1 minute

6. 6

   Add mirin and deglaze

7. 7

   Add gochujang and doenjang and sauté for 30 seconds

8. 8

   Add green onion white parts, red pepper powder, and soy sauce, briefly sauté, then pour in 800ml lobster blanching water and reduce to 1/3

9. 9

   Once slightly salty, add sugar, turn off heat, and strain through a fine sieve to complete the bisque

10. 10

    In another pan, add grape seed oil and sauté garlic, ginger, carrot, and onion in that order, then set aside

11. 11

    In the same pan, add 300ml water and cook egg noodles for 2 minutes

12. 12

    Add bisque sauce, heavy cream, sautéed vegetables, chopped green onions, and butter and toss together

13. 13

    Plate and top with bread crumbs toasted dry in a pan (no oil) with a sprinkle of salt to finish