1 tbsp. olive oil
1 tbsp. sesame oil
4 garlic cloves, peeled and minced
2 tbsp. fresh ginger, peeled and minced
2 tbsp. rice wine or sherry
4 cups. Aneto Fish Broth
1 tsp. granulated sugar
2 raw lobster tails
2 baby bok choy, halved
12oz. long egg noodles, cooked according to the instructions on the package
½ cup. fresh scallions, chopped
1 tbsp. chili oil
Pinch black sesame seeds
1. Heat olive oil and sesame oil in a large pot over medium heat. Once hot, add the garlic and ginger, and sauté for 1 minute.
2. Deglaze the pan with wine and bring to a simmer. Simmer until the wine has reduced by half, about 2 minutes.
3. Add broth and sugar, whisk to combine, and bring to a simmer. Once simmering, add the lobster tails, cover, and cook for 5-10 minutes or until the lobster tails are cooked through.
4. Once cooked, remove the lobster tails from the broth, and set aside to cool for 5 minutes.
5. Add the bok choy to the pot and cook, stirring occasionally, until tender-crisp, about 2 minutes.
6. Once cooled, remove the shells, and portion the lobster into bite-sized pieces.
7. Divide bok choy, lobster, cooked noodles, and broth between bowls. Top lobster noodle soup bowls with scallions, chili oil, and sesame seeds before serving.
This recipe for Ginger-Spiked Lobster Noodle Soup is an aromatic and elegant twist on the classic noodle soup. Lobster tails are simmered in Aneto Fish Broth, further enhanced with oodles of garlic, ginger, and rice wine, infusing each bowl of this rich lobster noodle soup with rustic and enticing flavors.
