Maine Lobster Hot Pot with Burnt Orange Dashi and Egg Noodles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A steaming meal in a bowl that pairs Maine lobster with Japanese flavorings for a real taste treat. This is satisfying and delicious.

Ingredients

3 oranges
10 lobster heads, split and seasoned with salt & pepper
1 bottle dry riesling
3 onions, chopped
1⁄2 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 tbsp. star anise
1 tbsp. coriander
1 tbsp. cardamom
1 tbsp. tarragon
4 oz. kombu (seaweed)
Meat from 10 lobster tails and claws
1 lb. fresh egg noodles
1 bunch fresh mint, roughly chopped
1 bunch fresh basil, roughly chopped

Steps

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

2. In a heavy medium stockpot, brown lobster heads; deglaze the pot with the dry riesling.

3. Add onions, celery, fennel, garlic, and chilies and sauté until soft; fill the pot with water to cover the vegetables.

4. Add lemon grass, lime leaf, star anise, coriander, cardamom, and tarragon and stir several times to combine.

5. Add kombu and bring to a rolling simmer and cook for about 1⁄2 hour.

6. Remove from heat and add roasted orange juice. Strain out liquid and reserve.

7. When ready to serve, re-heat the soup and add lobster meat and egg noodles. Garnish with fresh mint and basil.

Source: Recipe from Chef Gavin Citron

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources