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Thai lobster and salmon noodle soup

James Martin
James Martin looks to Thailand for inspiration, combining lobster and salmon in this luxurious, flavourful Thai noodle soup

Thai lobster and salmon noodle soup

Method

1. Place the lobster and the fish stock in a large saucepan. Cover the pan with a tight-fitting lid and bring slowly to the boil. Boil the lobster for 15 minutes, turn off the heat and leave the lobster to cool in the stock.

2. Remove the lobster from the stock. Twist off the larger claw arms and legs, crack the shell and remove the lobster meat. Cut the lobster in half lengthwise and lift out and discard the intestinal track, running down the centre. Remove the meat from the tail section, the soft greenish liver and any red roe from the head and tail. Set aside the lobster meat.

3. Add the lobster shell and coriander seeds to the stock. Bring to the boil, then strain the stock.

4. Boil the noodles until tender according to packet instructions; drain and place in a deep serving bowl.

5. Add the sliced salmon, mint, chilli, galangal, and garlic to the soup, bring to the boil and simmer for 3-4 minutes.

6. Once the salmon is cooked remove it from the soup, using a slotted spoon, and place it on top of the vermicelli. Pour the soup over the noodles.

7. Top the noodles with the lobster meat, spring onion and lime quarters. Drizzle over the sesame oil, fish sauce and soy sauce. Garnish with coriander leaves and serve.

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Serves: 4

Prep: 30 min
Cook: 40 min

Ingredients
1 live lobster, approx 675g
750ml fresh fish stock
1 tsp Coriander seeds, crushed
200g dried vermicelli noodles
250g salmon fillet, skin on, cut into 1 cm thick slices
a few sprigs of fresh mint
2 red chillies
40g fresh galangal, peeled and finely chopped
4 cloves garlic, chopped
6 Spring onions, finely shredded
2 limes, quartered
50ml Sesame oil
50ml Fish Sauce
dashes of Soy sauce
20g fresh coriander sprigs, to garnish